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