Vietnamese barbecue aubergine with tamarind salmon

Method

1. To make the tamarind salmon, place the tamarind purée, fish sauce, dried red chilli flakes, palm sugar and soy sauce into a saucepan along with 100ml/3½fl oz water. Bring to the boil and cook together for 5 minutes, then allow to cool.

2. When cold, pour over the salmon and allow to marinate for a few hours.

3. Once marinated, preheat the grill to high. Grill the salmon for 8–10 minutes until just blistered and cooked through.

4. To make the aubergine, either use the flame of a gas hob or the hot flames of a barbecue. Use heatproof tongs to carefully hold the aubergine over the flame, allow the aubergine skin to blister all over until blackened and very soft. Set aside.

5. Use a food processor or hand-held stick blender to blend together the mint, coriander and lime juice, then tip into a bowl before adding the garlic, sesame oil, sugar and peppercorns. Taste and season.

6. Remove the skin from the aubergine and dress with the coriander dressing.

7. To make the sauce, add the fish sauce, sugar and 100ml/3½fl oz water to a saucepan and heat gently to dissolve the sugar. Taste and adjust if necessary, then add the other ingredients. Allow to sit before serving.

8. To serve, place the dressed aubergine on the bottom of a plate, drizzle over the sauce, flake over the salmon and sprinkle over the garnishes.