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.
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.
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