I can’t tell you how much I love Asian food, there are simply no words. This was such an awesome way to start a three course meal, fresh and light and almost palate cleansing, leaving your taste buds super clean and ready for the next course. Did I mention how easy it was? Thank you again Valli Little (Delicious magazine fame), you are my inspiration!
Prep time: 15 Minutes Cooking time: 5 Minutes $$ Medium Budget
Peanut oil for frying
12 wonton wrappers
400gm of salmon fillet, skinned and pin boned and very finely diced
2 Asian shallots (eschalots) very finely diced
1 small garlic clove, finely minced
1 tsp of grated ginger
1 kaffir lime leaf, centre stalk removed and very finely chopped
1 long red chilli, deseeded and finely chopped
2 tbs of finely chopped coriander
1 tbs of finely chopped mint
1 tbs of finely chopped vietnamese mint*
2 tbs of fish sauce
1 tbs of light soy sauce
2 tsp of caster sugar
Juice of 1 lime
Lime wedges to serve
It is important to have everything very finely diced or grated in this recipe so that the flavours meld together and you don’t end up with a big wad of shallot or chilli or garlic in your mouth. You could place the shallots, kaffir lime leaf, chilli and garlic in a small processor and give it a whizz but you don’t want it too fine that it is mushy. I prefer to put my knife skills to the test and just take my time.
To make the tartare place the salmon, ginger, garlic, chilli and herbs in a bowl and stir to combine. If making ahead, stop here and make the dressing in a different bowl to add later, cover the salmon and refrigerate. The dressing actually ‘cooks’ the salmon so you don’t want to overdo it.
In a small bowl or jar combine the fish sauce, lime juice, soy sauce and caster sugar and whisk or shake until the sugar has dissolved. Pour half the dressing into the salmon mixture just before serving and use the other half to drizzle over the top.
Heat a small frypan and add enough oil to cover the bottom of the pan, approximately 1 cm. Once the oil is nice and hot add the wonton wrappers in batches of 3 or 4 and fry for about 30 seconds before flipping and frying for a further 30 seconds. Drain on paper towels and sprinkle with sea salt.
To serve, I divided the tartare between four dariole moulds (ramekins) and inverted on to plates, spooning the remainder of the dressing over the top. You are welcome to do it free form, it will taste just as gorgeous and look just as good. Serve with wonton wrappers and lime wedges…..
* Vietnamese mint can be hard to come by but I am lucky enough to have it growing in the garden. It has a gorgeous peppery punchy flavour. you could substitute with a little Thai basil or just leave it out altogether.