Crispy Whole Salmon with Hot & Sour Dressing
900g – 1200g Fresh G&G Whole Salmon
- 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
- 60g Ginger Root
- 2 cloves Garlic
- 1 Tbsp Szechwan Pepper
- 1 tsp Salt
- Fried Shallots
Combine all ingredients and warm to infuse and dissolve sugar, let cool. Taste and adjust sugar and chilli to your liking.
Place all ingredients in mortar and pestal and grind into a paste.
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.