raw material
- 1/2 cup (125 ml) peanut oil
- 1 tablespoon chopped ginger
- 3 long green onions, thinly sliced
- 1 lemongrass stalk (white part only), finely grated
- 1 1/2 tablespoons runny honey
- 2 tablespoons extra virgin olive oil
- 80g soybean oil chili sauce
- 600 g whole skinless salmon fillet, bones removed
- 240g pack of green tea dry noodles
- 1/3 cup (80 ml) lime juice
- 2 1/2 teaspoons caster sugar
- 2 teaspoons fish sauce
- 1/2 teaspoon chili flakes, plus extra for serving
- Toasted sesame seeds and micro shiso leaves
method
- Preheat the oven to 220°C. Heat peanut oil in a small saucepan over low heat. Add ginger, shallots, lemongrass and a pinch of salt. Cook, stirring occasionally, for 6-8 minutes, until the shallots are very soft but not brown. Remove from heat and allow to cool.
- Meanwhile, combine honey, olive oil, and chili sauce in a bowl. Stir to combine. Line a baking sheet with baking paper and add salmon. Rub honey mixture over salmon and season to taste. Bake over medium heat for 12-15 minutes. Set aside, covered loosely with foil, and let rest for 5 minutes.
- Cook noodles according to package directions. Drain and rinse briefly with warm water.
- Stir lime juice, sugar, fish sauce, and chili flakes into scallion mixture. Place the noodles in a large bowl, add three-quarters of the scallion oil, season and stir to combine. Place on a plate and top with sliced salmon . Drizzle with remaining scallion oil and sprinkle with additional chili flakes, toasted sesame seeds, and perilla leaves. Serve at room temperature or refrigerated.
