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Vietnamese-style salmon
Serves 8-10 Starters and mains
Ingredients
- 2kg whole salmon, scaled and gutted
- sunflower oil, for rubbing
- 3 limes, thinly sliced
- 100g piece ginger, peeled and thinly sliced
- 2 stalks lemongrass, finely sliced
- 2 red chillies, deseeded and sliced
- 4 banana shallots, peeled and sliced
- bunch mint
- bunch coriander
- bunch Thai or standard basil
You will need
- 1 large newspaper
- kitchen twine
- cook’s digital thermometer
Method
Heat the barbecue or your grill until it’s hot – around 240C/475F/Gas 9. Rub the salmon all over with the oil, including the inside. Season and stuff some lime slices, ginger, lemongrass, chillies, shallots and herbs inside the cavity.
Open out the newspaper and place the salmon in the middle. Put the remaining lime slices, ginger, lemongrass, chillies, shallots and herbs over the top and underneath the salmon, then wrap the paper all around the salmon so it is completely covered. Tie securely with string.
Soak the newspaper with plenty of cold water, then lay the parcel on the barbecue or grill. Cook for 20-25 minutes each side. If the coals are too hot, the paper will burn, so keep an eye on it. You can cover it in foil if necessary.
Once cooked, the salmon will stay hot for at least half an hour before you unwrap it. Unwrap it and transfer to a platter or present at the table in the paper. Serve pieces of hot salmon with some cooking juices spooned over.
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