Crisp salmon with Asian herb & coconut salad

Recipes / Fish

With a few pantry staples and just half an hour, you can turn fresh autumn produce into this special salmon salad.

Recipe «Crisp salmon with Asian herb & coconut salad» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 3 cloves garlic, 3 eschalots, 1 long red chilli, 1 stalk lemongrass, 2 tbsp palm sugar , 1 tbsp vegetable oil, plus extra, to shallow-fry, 2 limes, 2 tbsp fish sauce , 1 tbsp tamarind puree, 50g 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.

Ingredients:

  • 3 cloves garlic 
  • 3 eschalots 
  • 1 long red chilli 
  • 1 stalk lemongrass 
  • 2 tbsp palm sugar 
  • 1 tbsp vegetable oil, plus extra, to shallow-fry 
  • 2 limes 
  • 2 tbsp fish sauce 
  • 1 tbsp tamarind puree 
  • 50g 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Divide salad among bowls to serve.