Deep-fried salmon with pineapple and coriander

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.

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.

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.

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.

Not suitable to freeze. Not suitable to microwave.

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.

Photography by Brett Stevens.