Serves 4 as a starter or part of a shared meal
- 600g fresh Atlantic/Tasmanian salmon fillet (skin on)
- 2-3 tablespoons micro herbs (purple shiso, coriander, watercress)
- 1 large red chilli, deseeded, finely julienne
- 1 knob (10 gm) young ginger, skinned, finely julienne
- 1 stalk spring onion, washed, trimmed and finely sliced on the diagonal
- 1 small carrot, peeled, finely julienne
- 1 small daikon, peeled finely julienne
- crispy shallots
- 1 teaspoon dou ban jiang (Chilli broad bean paste or use chilli oil as an alternative)
- 1 tablespoon black vinegar
- 1 tablespoon dark soy
- 1/4 teaspoon sugar
- 1 teaspoon water
Preheat the oven to 180C.
Using a sharp knife, barrel out the fish from the middle down and around towards the skin, ensuring the blood lines are left on the skin. Repeat on the belly side of the salmon.
Holding the knife at a slight angle, shave off all the remaining flesh off the skin. Place the skin on a tray lined with greaseproof paper. Pour over a glug of olive oil, rub around both sides of the fish skin and sprinkle some smoked salt (or seasalt). Place another layer of greaseproof paper over the top of the fish skin and weight it down with another baking sheet. Bake for 20-30 minutes until golden and crispy. Remove and cool.
Slice each piece of fish about ½ cm thick and place on a large round serving plate.
Mix the dressing ingredients together in a small bowl, taste and adjust accordingly.
Just before serving, sprinkle the dressing over the fish slices and top with the carrots, daikon, chilli, ginger, spring onion, microherbs, crispy shallots and small bits of the crispy fish skin. Serve immediately. Toss to your hearts content and eat!!!