SALAD OF LEMON CURED KINGFISH (GỎI CÁ kingfish)

COMPLIMENTARY RECIPE

“I am a big fan of lemon-cured dishes. It all started with Bò Tái Chanh (lemon cured sirloin) - a dish I grew up with. Lemon curing is such a simple and clean way of cooking and the results are amazing. The citrus, when combined with mint, makes the dish refreshing, clean and crisp. At Red Lantern we only serve this kingfish recipe as a ‘special’ - and the guests love it.

When I was invited to cook for the Australian ambassador at a charity dinner for the Asian Society in Manila, I went a littler further and added a lemon cured scallop dish to the menu - it was a winner.”

SERVES 2, as a main OR SERVES 6, as part of a shared feast

INGREDIENTS

100 ml lemon juice
2 tsp fish sauce
1 tbsp sugar
½ tsp fine white pepper
½ tsp salt
300 g kingfish fillet
200 g bean sprouts
1 tbsp sliced sawtooth coriander
1 tbsp sliced purple basil
1 tbsp sliced rice paddy herb
½ tsp garlic oil
½ tsp fried garlic
¼ tsp roasted rice powder
2 tbsp fried red Asian shallots
2 tbsp Nước Mắm Chấm, plus extra to taste
1 sliced bird’s eye chilli, to garnish
1 tbsp crushed roasted peanut, to garnish

METHOD

In a bowl combine the lemon juice, fish sauce, sugar, pepper and salt. Mix well and set aside. Finely slice the kingfish and add to the lemon juice mixture and marinate for 5 minutes. In a separate bowl combine the remaining ingredients except the Nước Mắm Chấm, chilli and peanuts. Squeeze any excess marinade from the fish and add to the salad bowl and mix well. Turn out onto a serving plate, dress with the Nước Mắm Chấm and garnish with chilli and peanuts.