1 x 1kg side of salmon, skin on, trimmed and pin boned
¼ cup black bean sauce
3 sprigs of coriander, leaves picked
1 small knob of ginger, peeled adn julienned
1 makrut lime leaf, finely sliced
1 long red chilli, thinly sliced
Zest and juice of 1 lime
¾ cup crispy fried shallots
Method
Turn the oven on to grill mode. Remove fish from the fridge 1 hour before cooking.
Brush black bean sauce over the flesh side of the fish. Place into the oven and grill for 5 to 8 minutes until a crush forms and fish is cooked through.
Remove from the oven and place the fish on a platter.
To make the salad, combine coriander leaves, ginger, makrut lime leaf, chilli and the juice of one lime.
Sprinkle shallots over the fish and garnish with salad.
Serve 6 | 
Prep 30 min | 
15 minutes
