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SEAFOOD

VAN TRAN & ANH VU / RECIPESPhoto: YUKI SUGIURA

SERVES
4

INGREDIENTS

FOR THE MARINADE:

25g (1oz) piece fresh ginger, peeled and thinly sliced
1 tbsp fish sauce
½ tsp sugar
1 tsp fresh lemon juice
1 tsp freshly ground black pepper
1 tsp crushed garlic
200g (7oz) salmon fillet, cut into two pieces

TO GARNISH:
1 tbsp chopped spring onion

CHARGRILLED SALMON WITH GINGER, BLACK PEPPER AND FISH SAUCE RECIPE

On our first trip to the island of Phú Quôc, we headed south and stopped by a food stall on the beach. The stall belonged to a young woman, who served us the most delectable grilled fish, marinated in the island’s own fish sauce. Here, we’ve recreated the dish from memory, and added a kick of ginger and black pepper to balance the salty marinade.

METHOD

Combine the marinade ingredients in a bowl, add the salmon and use a pastry brush to spread the marinade evenly over it. Cover and refrigerate for 30 minutes.
If you are outdoors, cook the salmon on a charcoal grill (or gas barbecue) for about seven minutes on each side, or cook in a preheated oven at 200°C/400°F/gas mark 6 for eight to 12 minutes. Scatter the spring onion over the salmon before serving.

EXTRACT FROM ‘THE VIETNAMESE MARKET COOKBOOK’ (SQUARE PEG, £20), BY VAN TRAN AND ANH VU,

AVAILABLE TO PURCHASE HERE