Bellarine Estate


Deep fried Salmon salad with Asian flavours Ingredients: Salmon portions 10 x 200g Fish sauce 200ml Vegetable oil, for deep frying 3ltr Dressing: Palm sugar 200g Fish sauce 240ml Lime juice 320ml Tamarind pulp 8 tbsp Chilli powder 1 tsp Lime skin on 2 Mint leaves 2 cups Coriander leaves 2 cups Roasted rice 4 tbsp Salad: Continental cucumber, diced 2 Coriander, sprigs 1 bun Mint leaves, sprigs 1 bun Pineapple, chopped 1 Carrots, julienne 2 Bean shoots 250g Pickled ginger, julienne 2 tbsp Iceberg lettuce, chiffonade 1
Dressing: 1. Soak tamarind in warm water for 10 minutes, pulp and strain use the strained product. 2. Combine all the ingredients in a blender and blend well, adjust seasoning to achieve a balance of sweet, sour & salty. Salmon: 1. Portion salmon into 200g pieces, brush with fish sauce and deep fry at 200C for about 3 to 5 mins or until brown & crisp. Drain, peel crisp skin and reserve for garnish, break flesh into large chunks. 2. Dress the salad ingredients and add some fish, arrange on a plate and garnish with some crisp salmon skin and lime wedge.

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