Double the salmon with this delicate confit topped with salmon roe and a ginger oyster sauce.
- 1 litre virgin olive oil
- 1 garlic bulb, sliced in half, leaving the skin on
- 2 black cardamom pods, seeded
- 1 tbsp mac khen (wild forest pepper)
- shaved zest of 1 lemon
- 8 Asian basil leaves
- 4 pieces skinless salmon fillet, about 200 g each
Ginger oyster sauce
- 2 tbsp thinly sliced ginger
- 1 tbsp thinly sliced garlic
- 100 ml Shaoxing rice wine
- 250 ml (1 cup) chicken stock
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 2 tbsp salmon roe
- 8 sprigs coriander
- 3 spring onions, julienned, then soaked in iced water to create spring onion curls
- 1 long red chilli, julienned
- 12 pennywort leaves, optional
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.
1. Pour all the olive oil, except for 2 tablespoons, into a flameproof dish or small deep, frying pan about 20 cm in diameter and 10 cm deep. Place over low heat and warm the oil to 60°C. Add the garlic, black cardamom seeds, mac khen, lemon zest and basil leaves, then add the salmon and cook, adjusting the temperate up or down to keep it as regular as possible, for 8–10 minutes or until the fish is almost transparent.
2. Meanwhile, for the ginger oyster sauce, heat the reserved 2 tablespoons of olive oil in a wok over medium heat and sauté the sliced ginger and garlic for 1 minute or until fragrant. Add the rice wine and simmer for 10 minutes or until reduced by half. Add the stock, oyster sauce and soy sauce and simmer for another 5 minutes, then remove from the heat.
3. Remove the salmon from the oil and transfer to four serving plates. Drizzle the ginger oyster sauce over the fish, garnish with salmon roe, coriander, spring onion curls, red chilli and pennywort leaves and serve.
Catch Luke Nguyen on the tracks dishing up Vietnamese fare in the brand-new series, Luke Nguyen's Railway Vietnam.