Some like it hot

This spicy salmon dish may look complicated but once the preparation is done the final cooking time is short.

Chargrilled salmon with hot and sour dressing.

This dish may look complicated but once the preparation is done the final cooking time is short. The pickled vegetable salad makes a colourful, delicious addition to a shared Asian meal. Make it a few hours before serving.

CHARGRILLED SALMON WITH HOT & SOUR DRESSING

1 side of salmon, 600g, skin off

2 red bird’s eye chillies, chopped

2 garlic cloves, crushed

2 teaspoons caster sugar

2 tablespoons fish sauce

Hot & sour dressing

1½ tablespoons fish sauce

1½ tablespoons rice vinegar

60ml water

1 tablespoon sugar

1 garlic clove, peeled, chopped

1 small red chilli, finely chopped

1 tablespoon lime juice

Pickled vegetable salad

2 cups pickled vegetables (recipe below)

2 lemongrass stalks, white partmfinely sliced

2 cups mixed Asian herbs (coriander, Vietnamese mint, perilla or Thai basil)

2 golden shallots, peeled and finely sliced

To serve

2 tablespoons roasted, coarsely crushed peanuts

2 tablespoons crispy fried shallots (recipe below)

Place salmon in rectangular dish. Add chilli, garlic, sugar and fish sauce; marinate for 30 minutes. Heat oiled barbecue or cast-iron grill pan to medium; chargrill salmon for 3-4 minutes each side. Remove from heat. Serve in portions with pickled vegetable salad on top, garnished with peanuts and fried shallots; for a shared dish, break salmon into chunks, toss through salad, serve on platter with peanuts and fried shallots. Serves 4-8

VIETNAMESE PICKLED VEGETABLES

4 cups shredded carrot, cucumber, fennel and/or green papaya

250ml vinegar

1 cup sugar

125ml water

1 teaspoon salt

2 small chillies, roughly chopped

2 garlic cloves, peeled, chopped

Place vegetables in bowl. Combine remaining ingredients in a small saucepan; heat on low until sugar dissolves. Cool; pour over vegetables. Leave for a few hours or overnight. Drain liquid; transfer vegies to bowl. Refrigerate. Use within 3-4 days.

Crispy fried shallots

250g golden shallots, finely sliced

500ml vegetable oil

Heat oil in wok; add shallots. Cook on low for 10-15 minutes until golden brown. Remove; drain on paper. Store in airtight container in fridge for up to 3-4 weeks. Makes about 1 cup.

Guest chef Annette Fear.

Annette Fear teaches cooking at Sunshine Coast restaurant Spirit House. Spirit House The Cookbook by Helen Brierty and Annette Fear (New Holland, $49.99)