serves
2-4
prep
20 minutes
difficulty
Easy
serves
2-4
people
preparation
20
minutes
difficulty
Easy
level
Stream free On Demand
Fish and Fire
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 350 g sashimi-grade King salmon
- 3 cherry tomatoes, thinly sliced
- 50 g bean sprouts, trimmed
- 2 tsp (10 ml) garlic oil
- 2 coriander sprigs, thinly sliced
- 5-6 Vietnamese mint leaves, thinly sliced
- 1 tsp fried garlic
- 1 tsp fried shallots
- ¼ tsp toasted rice powder
- Micro red shiso, micro coriander, to serve
For the dressing
- 15 g sesame oil
- 100 g lemon juice
- 50 g light palm sugar
- 40 g fish sauce
- 15 g shiro dashi
- 10 g Vietnamese pickled chilli paste
- ¼ tsp cracked black pepper
Serves 2-4 as an entree
Instructions
- Using a sharp knife, cut the salmon into 3 mm slices, then transfer to a wire rack. Use a blowtorch to lightly char the salmon.
- To make the dressing, in a medium bowl whisk together the ingredients, to dissolve the sugar.
- To serve, arrange the charred salmon in a single layer on a large serving platter. Spoon over the prepared dressing, then top with the tomatoes, bean sprouts, garlic oil, herbs and fried garlic, shallots and rice powder. Finish with a sprinkling of the micro herbs.
Photography by Jiwon Kim.
Want more from The Cook Up? Stream all the seasons here and for free at
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Fish and Fire
