kansas here is what I did:
sautee' in skillet: 2 tbs crisco, one small onion chopped, slices of ginger and some mustard seeds.
After onions get a little translucent, add: fresh lemon grass, chopped up; one can of curry paste (the red label one); a dozen cherry tomatoes chopped in half, add some cumin and coriander. Cook this a few more minutes.
Now take 6 souffle cups and line each with spinach leaves, then about 3 large chunks of salmon in each cup. Cover the salmon with the tomatoe/onion/curry mixture. Top with chopped mint leaves. I added a little bonito liquid to each, but probably better to add Thai fish sauce.
Steam for 20 minutes.
It came out really well, the tomatoe and lemon grass gave it a nice sour compliment to the fish. You could still taste the salmon taste it was not overpowered.
This was based on an egyptian curry that called for tomatoes and another fish curry that called for the spinach and the steaming.
What was your recipe?