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Crisp salmon with Asian herb & coconut salad
Crisp salmon with Asian herb & coconut salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Whip up a delicious autumn salmon salad in 30 minutes using basic ingredients.
Ingredients:
  • 3 cloves garlic
  • 3 eschalots
  • 1 long red chilli
  • 1 stalk lemongrass
  • 40.00 ml palm sugar (see Notes)
  • 18.40 gm vegetable oil, plus extra, to shallow-fry
  • 2 limes
  • 48.80 gm fish sauce
  • 20.00 ml tamarind puree (see Notes)
  • 50g (1 cup) flaked coconut
  • 3 x 200g pieces skinless boneless salmon
  • 2 witlof
  • 300g white cabbage
  • 1/2 bunch Thai basil
  • 1/2 bunch coriander
  • 1/2 bunch mint
Instructions:
  • Make the dressing by peeling the garlic and eschalots, then roughly chopping them with the chili and white part of the lemongrass. Process this mixture with palm sugar in a food processor until it becomes a paste.
  • In a small saucepan, warm 1 tablespoon of oil over low-medium heat. Cook the paste for about 5 minutes until it becomes sticky, stirring occasionally. Take the pan off the heat, squeeze in lime juice, and mix in fish sauce, tamarind puree, and 1 tablespoon of water. Set the sauce aside.
  • 1. Heat a deep frying pan over medium heat. Add coconut and stir constantly for 2 minutes, or until golden. Transfer the toasted coconut to a bowl and wipe the pan clean.
  • Pour a generous 1cm layer of oil into a pan and heat over medium-high heat. While the oil is heating up, slice each fish piece into 3 equal parts and gently dry them with a paper towel. Cook the fish in the hot oil for about 2 minutes on each side until beautifully golden brown (be cautious while flipping to avoid oil splatter). Use a slotted spoon to carefully transfer the fried fish onto a paper towel to drain off any excess oil.
  • Slice witlof thickly and shred cabbage thinly. Combine them in a large bowl. Add 3/4 cup each of basil and coriander leaves, along with 1/2 cup of mint leaves. Mix in dressing and coconut. Add salmon, breaking it into large pieces. Gently toss everything together.
  • Serve the salad in individual bowls.

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