Feed your appetite for cooking with Penguin’s expert authors
Chargrilled Salmon with Ginger, Black Pepper and Fish Sauce
Introduction from Van Tran
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.
Ingredients
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.
You might also like
Reviews
4 out of 5 stars
1 Ratings
Have you tried this recipe? Let us know how it went by leaving a comment below.
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.
1 Comment