Salmon Crudo Nuoc Cham, with Crispy Garlic and Fresh Herbs

Coriander Oil: Combine the coriander leaves with the oil and blend until the temperature of the oil reaches 65 degrees Celsius (friction from the blender causes the mixture to heat, a home thermometer will work to test it). Place the oil into a bowl and sieve lined with a coffee filter and place into the fridge, allow it to slowly pass (around 30 minutes). Keep the remainder in fridge for up to 7 days – great for avocado on toast.


Salmon: Combine salt, sugar and lime zest and sprinkle the mixture over the salmon fillet, cover and chill for 2 hours. Once cured, gently wash the fillets under cold water, pat dry with paper towels and portion into 0.5cm thick slices.

Coconut Ngoc Cham: Combine ingredients into a blender and blend until smooth, pass through a fine sieve and reserve in a bowl or squeeze bottle.

Crispy Fried Garlic: Place dried garlic granules into a bowl and cover them with water to rehydrate. Once they’ve plumped up drain off any excess water and spread the garlic across paper towels to absorb any further moisture.

Heat some oil in a frying pan over medium-high heat until shimmering, add the garlic in and shallow-fry, stirring occasionally, until it has crisped up and is golden brown in colour. Once cooked, strain off the excess oil and place the fried garlic onto a plate lined with paper towels to absorb any further oil.

To Assemble: Line the base of your desired serveware with sliced cucumber rounds and season lightly with salt.

Cover the cucumber with the cured salmon slices and using a microplane, grate a little bit more fresh lime zest over top.

Sprinkle lightly with the fried garlic and scatter the grapefruit segments around the salmon.

Garnish with torn Thai basil leaves and coriander leaves.

Lastly, pour over the coconut nuoc cham around the salmon, and repeat that same process with a small amount of the herb oil.