Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Luke Nguyen’s char-grilled salmon salad Food Luke Nguyen’s char-grilled salmon salad Preparation time 1 hour (including marinating time) Cooking time 1 hour (including marinating time) Serves 4 as part of a shared dinner Ingredients 200g salmon fillet, skin on, pin boned 300g pickled vegetables (recipe below) 1 cup watercress 10 perilla leaves, sliced 10 mint leaves, sliced 10 Vietnamese mint leaves, sliced 1 tsp fried garlic 1 tbsp roasted peanuts, crushed 1 tbsp fried red Asian shallots 1 bird’s eye chilli, sliced 3 tbsp nuoc mam cham dipping fish sauce (recipe below) Salmon marinade 1 garlic clove, crushed 2 tsp caster sugar 1.5 tbsp fish sauce Nuoc cham dipping fish sauce 3 tsp fish sauce 3 tbsp rice vinegar 2 tbsp sugar 2 garlic cloves, chopped 1 bird’s eye chilli, thinly sliced 2 tbsp lime juice Pickled vegetables Note: pickling time - 3 days 625ml rice vinegar 440g sugar 1 tbsp salt 2 Lebanese (short) cucumbers 1 carrot 1 small daikon radish 1 celery stalk ½ lemon, cut into thin wedges Method Mix all the marinade ingredients in a bowl, stirring until the sugar dissolves. Add the salmon and marinate for 30 minutes. To make the salad, char-grill the salmon over medium-high heat for 3 minutes or until medium rare, making sure it is well coloured on the outside. Allow it to rest for 5 minutes, then flake the flesh into a bowl. Add remaining salad ingredients except the peanuts, shallots and chilli. Mix together and turn out onto a serving platter. Garnish with peanuts, shallots and chilli and serve. Notes: Fried shallots and fried garlic can be bought in Asian supermarkets or you can do your own. Peel and finely slice 6 garlic cloves and 4 eschallots. Deep fry in hot oil for 1-2 minutes or until golden. Drain on paper towel. Nuoc cham dipping fish sauce Combine the fish sauce, rice vinegar, sugar and 125ml of water in a saucepan and place over medium heat. Stir well and cook until just before boiling point is reached. Remove from heat and cool. To serve, add the garlic and chilli, then stir in the lime juice. Store tightly sealed in a jar in the fridge for up to 5 days. Pickled Vegetables In a saucepan, combine rice vinegar, sugar and salt, stir well and bring to the boil. Remove from heat and set aside to cool. Cut cucumbers in half lengthways and scrape out seeds. Cut cucumber, carrot, daikon and celery into 5cm x 5mm batons. Combine lemon wedges with the vegetables and place in a 1 litre plastic or glass container. Pour cooled pickling liquid over the vegetables to submerge them. Cover with a lid, place in the fridge and allow to pickle for 3 days before use. Note: Store any leftover pickled vegetables in the fridge for up to 1 week. Food Preparation time 1 hour (including marinating time) Cooking time 1 hour (including marinating time) Serves 4 as part of a shared dinner SHARE Two Blues Sauvignon Blanc 2014 1 case has been added to your cart. Cart total: xxx 1 case, 12 bottles, 3 accessories Checkout Continue Shopping You might also like Life Poh Ling Yeow Words by Jackie Macdonald on 8 May 2018 Last time we spoke to Poh Ling Yeow, she was on the verge of launching the second series of her television show, Poh & Co., and had just opened her café, Jamface. This time, we’re catching up with her to talk about her baking book, Poh Bakes 100 Greats. TV presenter, cook, baker, author, artist, café owner – a better cover star for our diversity issue would have been tough to find! Not many people know Poh as a baker, a point she makes in the introduction to her book. But, in actual fact, it was her first great cooking love. So, this book was a long time coming. “I’m really excited about it because I feel like it’s a book I would have written first if I’d had my own way,” she explains. “But everyone knew me for my South-East Asian food, so I had to buy a bit of time and come out as a baker before I could effectively sell a book about baking!” Poh ‘came out’ by opening Jamface, her café in Adelaide’s Central Market at the end of 2015. While Jamface offers other eats, the main attractions are Poh’s great passion – cakes and pastries made from scratch on site. I just don't think I"m out ot impress anyone anymore. I've shed all of that self-consciousness and I literaly cook food I would put on my table at home. - Poh Ling Yeow Childhood inspiration Poh’s love of baking started when she was a child, she explains. “I wasn’t allowed in the kitchen much as a kid, but baking was one thing I was allowed to do because my mum and great aunty Kim deemed it safe.” Poh’s mum, Christina, was also a great source of inspiration. “I grew up watching my mum bake madly all through my childhood,” she recalls. For Christina, home economics was the highlight of her school days, and when they arrived in Australia, she took to baking with gusto. One of the things Christina really instilled in her daughter is the power of persistence. “If she doesn’t get something right,” Poh says, “she’ll just make it every day for five days in a row until she perfects it. I have definitely inherited that obsessiveness to get things right.” While many authentic Malaysian desserts are fried, steamed or frozen, baked treats are common too. One that Poh was particularly fond of growing up was pineapple tarts, the recipe for which features in her book. “They’re a really popular little Malaysian snack with really short crust pastry and a super caramelised jam on top,” she describes. Another of her childhood favourites in the book is coconut love letters. “They always remind me of Chinese New Year. They’re actually really easy to make, with a similar texture to tuille, but a lovely coconutty flavour,” Poh says. The legend of these treats is that young Peranakan women, who weren’t allowed to meet their loves unattended, would write love letters, hide them inside folded biscuits, and throw them over the wall to their boyfriends. For more recipes and the full story with Poh, pickup a copy of Selector from all good newsagents, subscribe or look inside your next Wine Selectors delivery. OUT NOW: Poh bakes 100 Greats by Poh Ling Yeow, RRP $39.99. Food Chicken Satay Food Gourmet Destinations - Cantonese Words by Jackie Macdonald on 4 Sep 2018 Chef Philip Chun talks through the traditions of cantonese cuisine and the challenge of shaping its identity in an australian context. When Hong Kong-born chef Philip Chun finally settled in Australia in 2010, it was the latest in a long list of countries where he’d plied his trade. Having started as a kitchen hand on Hong Kong Island in the early 1980s, he went on to work in Taiwan, China, the Philippines and Indonesia, rising to the position of executive chef along the way. Today, he’s head chef and owner of North Sydney’s Greenwood Chinese Restaurant, where the focus is on Cantonese cuisine. As he describes, “The backbone of Greenwood is the three main streams of Cantonese food, including barbeque, yum cha dim sum and Cantonese cuisine dinner. “To date, Cantonese food has been very limited in Australia,” he adds, “and while we strive to maintain the traditions at Greenwood, we think outside the square to bring some new lights to Cantonese food.” This creative thinking is also borne of a need to adapt to local ingredients. When he arrived in Australia, Philip says, “Asian groceries were already available, therefore dry goods were not hugely impacted. “However, live seafood and fresh vegetable options were limited and this is still the case today. To adapt, I worked on alternate methods of cooking to accompany the ingredients.” Cantonese characters When it comes to tradition, Philip explains, Cantonese food has always been famous for being, “Light, flavourful and fresh. The focus is on bringing out the true flavour of the ingredients, while also looking after health and well-being.” For example, he says, “Soup normally contains some general health-benefitting herbal ingredients.” Another Cantonese essential is stir-fry, and the technique used can reveal the level of a chef’s experience. And there is a special exclamation used when stir-fry is mastered. “It is very hard to explain in words, it is the experience,” Philip describes. “But when all ingredients are cooked perfectly, a special heat and aroma presents and we say, ‘wok hey!’” For Australian diners, typical Cantonese favourites are sweet and sour pork, Mongolian lamb, spring rolls and fried rice, he says. But, Philip adds, “With more exposure, there is more knowledge of different cuisines and more willingness to try different types of food.” Perfect motivation for Philip and his team to keep evolving our experience of Cantonese cuisine! Speaking of experiencing Philip’s food, the Greenwood restaurant will reveal an exciting new renovation in September. Or if you can’t make it to North Sydney, Philip presents some of his favourite recipes here for you to recreate in your own kitchen. Who knows, you might even elicit your own cries of ‘wok hey!’ Philip talks food Pork, prawn and cabbage rolls with crab roe sauce This dish has been developed using a traditional method and it requires more time and more skills. It contains a lighter flavour and has a finer touch, focusing on bringing out the true flavours of the ingredients. Grilled whole squid brushed in sweet soy sauce on stir-fried glutinous rice Glutinous fried rice is a very traditional dish and nothing has been changed in this recipe, including flavour, ingredients and texture. The squid gives a more Australian touch, with the seafood and the grill plate coming into play. Chilli plum fried chicken with mixed nuts This dish was created with the thinking that it would suit Australian tastebuds. The method originated from sweet and sour pork, then I added a personal touch with the light chilli. Grilled beef tenderloin fillet dressed in bitter melon and black bean sauce The idea for this dish comes from typical Cantonese stir-fry beef with black bean sauce. However, I decided to add a personal touch, swapping beef strips for fillets, which means I can control how long the fillet is cooked. Bitter melon is one of my favourite melons and it goes extremely well with black bean sauce.