Adam Liaw’s salmon and salad rice bowls
Salmon and fresh herbs sit on top of simple cooked rice, with a delicious Vietnamese dipping sauce for seasoning.
Ingredients
2 salmon fillets, around 200g each
salt, to season
1 tbsp vegetable oil
6 cups cooked jasmine rice, warm
1 Lebanese cucumber, julienned
1 small carrot, julienned
2 cups shredded iceberg lettuce
3 cups mixed fresh herbs, such as coriander, mint, Vietnamese mint or Thai basil
½ cup fried Asian shallots (available from Asian grocers)
2 tbsp fried garlic (available from Asian grocers)
NUOC CHAM
75g caster sugar
75ml fish sauce
50ml white vinegar
2 garlic cloves, minced
2 bird’s eye chillies, seeds removed, minced
Method
Step 1
For the nuoc cham, combine the ingredients in a bowl with 100ml water and stir to dissolve the sugar. Stand for 15 minutes and stir again.
Step 2
Cut each of the salmon fillets in half lengthways to create 4 thin fillets about 2.5cm wide. Season with salt. Heat a large frying pan over medium-high heat and add the oil. Fry the fillets skin-side down for about 3 minutes, until the skin is crisp. Flip and cook for about another minute until the salmon is only just cooked through.
Step 3
Divide the rice between 4 bowls and place the cucumber, carrot, lettuce and herbs on top. Add the salmon fillet and scatter with the fried shallots and fried garlic. Serve with the nuoc cham.
Adam’s tip: Taste the nuoc cham as you make it, adjusting the amount of chilli, vinegar, sugar and fish sauce to suit.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.smh.com.au/goodfood/recipes/adam-liaw-s-salmon-and-salad-rice-bowls-20240123-p5ezdu.html