Ingredients Jump to Instructions ↓

  1. 2 x 200g salmon fillets with skin

  2. 1 tablespoon fish sauce

  3. vegetable oil, for deep-frying

  4. 1 lime wedge

  5. Dressing

  6. 1/4 cup (50g) palm sugar

  7. 1/4 cup (60ml) fish sauce

  8. 1/3 cup (80ml) lime juice

  9. 2 tablespoons tamarind pulp

  10. 1/4 teaspoon chilli powder

  11. 1/2 lime with skin on, chopped finely

  12. 1/2 cup chopped fresh mint leaves

  13. 1/2 cup chopped fresh coriander leaves

  14. 1 tablespoon roasted rice

  15. Salad

  16. 1 (130g) Lebanese cucumber

  17. 1 bunch coriander leaves

  18. 1/2 bunch mint leaves

  19. 1/3 (250g) fresh pineapple, chopped

  20. 2 long red chillies, seeded, sliced thinly

  21. 1 kaffir lime leaf, sliced thinly

  22. 1 stalk fresh lemon grass, sliced thinly

  23. NOTE: Chopping can be done four hours ahead.

Instructions Jump to Ingredients ↑

  1. For the dressing, pound the sugar, fish sauce, lime juice and tamarind together in a mortar and pestle; add the remaining ingredients. Mix well. Adjust seasoning to achieve a balance of sweet, sour and salty.

  2. Brush the salmon with fish sauce and deep-fry in hot oil (200C) for about 3 to 5 minutes or until browned and crisp. It should still be rare on the inside. Drain on absorbent paper. Peel away the skin and reserve; carefully break the salmon into large chunks.

  3. For the salad, thinly slice the cucumber lengthways. Remove the whole leaves from the coriander and mint. Place the cucumber and the remaining ingredients in a large bowl.

  4. Add salmon to the salad and gently toss with enough of the dressing to coat. Spoon over more dressing if necessary and serve with steamed jasmine rice, if desired. Garnish with the crisp salmon skin and lime wedge.

  5. Not suitable to freeze. Not suitable to microwave.

  6. Cook's note For roasted rice, add rice to dry frying pan. Cook, stirring, until rice is golden. Pound with mortar and pestle until fine.

  7. Photography by Brett Stevens.


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