Crispy Whole Salmon with hot & sour dressing

900g – 1200g Fresh G&G Whole Salmon

Rub/Marinade
Ingredients:
60g Ginger Root
2 cloves Garlic
1 Tblsp    Szechwan Pepper
1 tsp Salt

Place all ingredients in mortar and pestal and grind into a paste.


Dressing
Ingredients:
¼ Cup Palm sugar
1 Lime juiced
1 tsp Fish sauce
1 Sliced fresh red chilli
2 Tblsp Brown rice vinegar
2 Tblsp Rice vinegar
1 Tblsp Peanut oil

Topping
Fried Shallots
Coriander

Method:
Combine all ingredients and warm to infuse and dissolve sugar, let cool. Taste and adjust sugar and chilli to your liking.


Method:
Prepare salmon by scaling and drying with paper towel, make several cuts in the flesh of the salmon, rub in ground ginger mix and rest for 2 hrs in the fridge.

Place on hot oiled grill plate or char grill for 8 mins each side. Cover with tin foil or BBQ hood  to help it cook through.

Serve whole on large platter topped with the dressing, shallots and coriander. Accompany with plenty of fresh limes.

Recipe supplied by Adrian Hill.