With a few pantry staples and just half an hour, you can turn fresh autumn produce into this special salmon salad.
- To make dressing, peel garlic and eschalots, then roughly chop with chilli and white part of lemongrass. Process garlic mixture with palm sugar in a food processor to a paste.
- Heat 1 tablespoon oil in a small saucepan over low–medium heat. Add paste and cook, stirring occasionally, for 5 minutes or until sticky. Remove from heat and squeeze in lime juice, then stir in fish sauce, tamarind puree and 1 tablespoon water. Set aside.
- Heat a deep frying pan over medium heat. Add coconut and, using 2 wooden spoons, toss continuously for 2 minutes or until golden. Tip coconut into a bowl and wipe pan clean.
- Fill pan 1cm deep with extra oil and heat over medium–high heat. Meanwhile, cut each piece of fish into 3 equal pieces, then pat dry with paper towel. Fry fish for 2 minutes each side or until dark golden (take care when turning fish, as oil will spit). Remove with a slotted spoon and drain on paper towel.
- Thickly slice witlof and thinly shred cabbage, then place in a large bowl. Pick 3/4 cup each basil and coriander leaves, and 1/2 cup mint leaves. Add to witlof mixture with dressing and coconut, then add salmon, flaking into large pieces. Toss gently to combine.
- Divide salad among bowls to serve.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set