Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Chargrilled Salmon with Ginger, Black Pepper and Fish Sauce

A simple Vietnamese salmon recipe which embraces a variety of flavours. The marinade blends ginger, lemon, sugar and garlic for a beautiful taste sensation.

Introduction

On our first trip to the island of Pho Quoc, we headed south and stopped by a food stall on the beach. The stall belonged to a young woman, whose dog was running around on the beach while her son slept peacefully in a hammock. She served us the most delectable grilled fish, marinated in the island’s own fish sauce. The fish tasted so fresh – it had come straight from the sea. Here, we’ve recreated the dish from memory, and added a kick of ginger and black pepper to balance the salty marinade.

Read more Read less

Ingredients

200g salmon fillet, cut into 2 pieces
For the marinade:
25g piece fresh ginger, peeled and thinly sliced
1 tbsp fish sauce
1/2 tsp sugar
1 tsp fresh lemon juice
1 tsp freshly ground black pepper
1 tsp crushed garlic
To garnish:
1 tbsp chopped spring onion
1 tbsp chopped fresh dill

Method

Combine the marinade ingredients in a bowl, add the salmon and use a pastry brush to spread the marinade evenly over the salmon. Cover and leave in the fridge for 30 minutes.

If you are outdoors, cook the salmon on a charcoal grill (or gas barbecue) for about 7 minutes on each side, or you can cook in the oven at 180°C/gas 4 for 8–12 minutes.

Scatter the spring onion and chopped dill over before serving.

Comments are closed.

More Vietnamese Recipes


View all

newsletter

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week