“Throughout England, I came across a lot Chinese restaurants and eateries that served traditional fish and chips. I found this quite unusual, so I decided to come up with an Asian version. If you want to cheat a little, you can buy the beetroot chips ready made from good health food stores.” Luke Nguyen, Luke Nguyen's United Kingdom






Skill level

Average: 4.1 (4 votes)


  • 1 tsp coriander seeds
  • 1 tsp Sichuan peppercorns
  • large pinch of sea salt
  • 2 lemongrass stalks, white part only, chopped
  • 1 fresh red chilli, chopped
  • 4 spring onions (scallions), finely chopped, plus extra shredded, to serve
  • ½ bunch coriander, stalks finely chopped, leaves reserved for serving
  • 3 cm piece ginger, peeled and finely sliced
  • 4 garlic cloves, finely chopped
  • 125 ml (½ cup) light soy sauce
  • 60 ml (¼ cup) dark soy sauce
  • 1 kg piece skinless Atlantic salmon fillet, pin-boned
  • 175 g (½ cup) honey, warmed


Beetroot chips

  • 1 kg beetroot, trimmed and scrubbed
  • 2 tbsp olive oil
  • sea salt and freshly ground black pepper, to taste

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat the oven to 180ºC. Line 2-3 large baking trays with baking paper. 

Using a mandolin, thinly slice the beetroot then place in a bowl. Add the oil and toss to coat well, then place them on the prepared trays in single layers, making sure you don’t overcrowd the trays. Bake for 25-30 minutes or until golden. Place in bowl, season to taste and toss to combine.

Increase the oven temperature to 200ºC. Line a large baking tray with baking paper. 

Using a mortar and pestle, pound the spices until finely ground. Add the lemongrass, chilli, spring onion, coriander stalks, ginger and garlic until a paste forms. Stir in the soy sauces. 

Place the fish on the lined tray and coat with the sauce. Brush the salmon with the warm honey, then bake for 10-12 minutes or until the fish is just cooked but still a little pink in the centre. Carefully transfer the fish to a board or serving platter, sprinkle with the extra spring onion and coriander leaves and beetroot chips and serve. 


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