Though this may seem a complicated dish, once the preparation is done the final cooking time is very short. It features one of our favourite fish and makes a colourful, healthy and delicious addition to a shared Asian meal.
Prep: 1½ hours + 2 hours pickling | Cook: 20 minutes | Moderate
Spirit House the Cookbook
Images and recipes from Spirit House the Cookbook by Helen Brierty & Annette Fear
New Holland Publishers
HOT AND SOUR DRESSING
1½ tablespoons fish sauce
1½ tablespoons rice vinegar
60 ml (2 fl oz) water
1 tablespoon sugar
1 garlic clove, peeled and chopped
1 small red chilli, finely chopped
1 tablespoon lime juice
• In a small saucepan, combine the fish sauce, vinegar, water, sugar, garlic and chilli. Heat to dissolve sugar and then remove from the heat.
• Stir in the lime juice. Set aside until required.
4 salmon pieces, each 150 g (5 oz), skin off
2 red bird’s eye chillies, chopped
2 garlic cloves, crushed
2 teaspoons caster (superfine) sugar
2 tablespoons fish sauce
• Place the salmon in a bowl. Add the remainingingredients and make sure the salmon is covered well. Marinate for 30 minutes.
PICKLED VEGETABLE SALAD
2 cups Vietnamese pickled vegetables (p. 48)
2 lemongrass stalks, white part finely sliced
2 cups mixed Asian herbs*
2 golden shallots, peeled and finely sliced
*mix of coriander, Vietnamese mint, perilla or Thai basil
• Add all the ingredients to a bowl and pour over the hot and sour dressing. Set aside.
2 tablespoons roasted, coarsely crushed peanuts
2 tablespoons crispy fried shallots
• Heat an oiled barbecue to medium and chargrill the salmon for 3–4 minutes on each side, or until cooked to your preference. Remove from heat.
• To serve as individual portions, place the cooked salmon on each serving plate. Place some salad on top of each piece of salmon. Garnish with the peanuts and crispy fried shallots.
• Serve immediately.
If serving as a shared dish (it will serve 6–8), the salmon can be broken into large pieces and tossed gently through the salad. Serve on a large platter, garnished with the peanuts and crispy fried shallots.