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Vietnamese barbecue aubergine with tamarind salmon
Fruit and vegetables
1 large
aubergine
20g/¾oz fresh
mint
leaves
20g/¾oz
fresh coriander
2
limes
, juice only
4
garlic
cloves, chopped
3–4
limes
, juice only
4
garlic
cloves, crushed
3 Thai red
chillies
, chopped
1 tbsp grated fresh root
ginger
25g/1oz crispy fried
shallots
2 tbsp chopped
fresh coriander
2 tbsp chopped
Thai basil
leaves
2 tbsp chopped
mint
leaves
3
spring onions
, finely sliced
Tins, packets and jars
200g/7oz
tamarind
purée
2 tsp dried red chilli flakes
Cooking ingredients
4 tbsp
fish sauce
4 tsp light
soy sauce
50ml/2fl oz
sesame oil
2 tsp crushed
black peppercorns
1 tbsp green
peppercorns
in brine
50ml/2fl oz
fish sauce
Meat, fish and poultry
400g/14oz
salmon
fillet
Other
4 tbsp
palm sugar
1 tsp
palm sugar
50–100g/1¾–3½oz
palm sugar
, to taste
Back to recipe
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