Pauline Nguyen, Luke Nguyen, Mark Jensen

Salad of Chargrilled Salmon, Pickled Vegetables and Bean Sprouts

Name: Salad of Chargrilled Salmon, Pickled Vegetables and Bean Sprouts (Gỏi Cá Nướng)
Yield: Serves 2 as a main, or 6 as part of a shared feast
Cuisine: Vietnamese
Ingredients: 1½ tablespoons fish sauce; pinch of salt; 1 handful mixed herbs (perilla, mint, Vietnamese mint), torn; 1 handful mixed herbs (perilla, mint, Vietnamese mint), torn; 2 teaspoons fried garlic; 1 handful mixed herbs (perilla, mint, Vietnamese mint), torn; 100 g (3½ oz) bean sprouts; 300 g (10½ oz) pickled vegetables; 1 handful mixed herbs (perilla, mint, Vietnamese mint), torn; 5 cm (2 in) piece of lemon grass, finely chopped; 1 teaspoon pickled chilli; 1 bird’s eye chilli, sliced; 2 teaspoons caster (superfine) sugar; 1 garlic clove, crushed; 2–3 tablespoons dipping fish sauce; ½ small onion, sliced; 1 tablespoon fried red Asian shallots; 1 tablespoon chopped roasted peanuts; 200 g (7 oz) salmon fillet, skin on

Gỏi Cá Nướng

Preparation info

Serves
2
as a main

Difficulty
Easy

Appears in

Secrets of the Red Lantern

By Pauline Nguyen , Luke Nguyen and Mark Jensen

Published 2007

About

Ingredients

200 g (7 oz) salmon fillet, skin on
300 g (10½

Asia
Vietnam
Fish course
Pescatarian
Southeast Asia

Method

At Red Lantern, we like to remove, dry and fry the salmon skin separately as it adds interest and crunch to the salad, but this is purely optional. If using the skin, remove it from the salmon and cover both sides liberally with salt and allow to dry for 2 hours in a sunny, well-ventilated position. Alternatively this can be done in a gas oven set to the lowest temperature. Once it is dry, dust