Grilled Salmon With Chili Lime Sauce Ca Nuong Gung Nuoc Mam Ch Food

GRILLED SALMON WITH CHILI-LIME SAUCE (CA NUONG GUNG; NUOC MAM CH

Steps:

• To marinate fish, in a medium bowl, combine the oil, ginger, garlic, shallots, fish sauce, soy sauce, and sugar. Stir to dissolve the sugar and mix everything well. Place the salmon fillets in the bowl and turn to coat with the marinade. Cover and set aside for 20 to 30 minutes, or cover and refreigerate for up to 1 day.
• To prepare the sauce, combine all the ingredients in a small bowl(last 6 ingredients on the list above).
• Stir to dissovle the sugar and mix everything well. Place on the serving platter you will use for the fish.
• To cook the fish, build a hot charcoal fire, preheat a gas grill, or preheat the oven to 375 degrees. Place the fish steaks carefully on the grill and grill for about 5 minutes each side, or until cooked to your liking, or bake about 15 minutes. transfer to the serving platter alongside the Chili-lime sauce and serve hot or warm.

GRILLED SALMON SALAD WITH LIME, CHILES AND HERBS

Steps:

• Light the grill for indirect heat, or heat the oven to 450 degrees.
• As the grill or oven heat up, make the dressing: Halve 1 lime, and squeeze its juice into a small bowl. Add the chile slices, half of the sliced shallot (save the rest for serving), the fish sauce and a pinch each salt and sugar. Let sit for 1 minute to dissolve the salt, then whisk in the olive oil. It won't emulsify, so mix again before using.
• Brush the salmon with oil, and place it in a grilling basket if you have one. Cook over the indirect (unlit) side of the grill, for 2 to 5 minutes per side, depending on how hot the grill is and how thick the salmon is. Note that individual fillets will cook faster than a single large piece. Check the salmon often. (Alternatively, roast the salmon on a baking sheet in the oven, until just cooked to taste, 7 to 12 minutes; you don't have to flip it.)
• As the salmon cooks, halve the other lime. Brush the cut sides with olive oil and grill, cut-side down, over direct heat until charred, about 1 minute. If using the oven, throw the halves, cut-side up, on the roasting pan with the salmon. They won't char, but they will cook and mellow in flavor, which is the aim.
• When the salmon is cooked, transfer it to a plate and spoon some dressing over it. Let it cool slightly, then break up the fish into large chunks.
• Place greens, remaining shallots, herbs, and radishes or cucumber, if using, in a large shallow bowl or on a platter, and add a little more of the dressing. Squeeze some of the juice from a charred lime half over it and drizzle with a little olive oil. Toss and taste, adding lime juice, olive oil or salt as needed.
• Top with the salmon chunks and drizzle with more (or all) of the dressing. Serve with the remaining charred lime half on the side for squeezing.

MAGIC SAUCE - NUOC MAM CHUOM

Steps:

• Mix all ingredients together and serve.
• I normally boil about 1 cup of the water and dissolve the sugar in the hot water to make it easier, then add the other ingredients.

NUOC CHAM

Steps:

• In a small bowl, whisk the sugar into 1/4 cup water until dissolved. Stir in the lime juice, fish sauce, garlic and chiles to combine.
• Use immediately or refrigerate in an airtight container for up to 3 days. Serve as a dipping sauce for fried spring rolls, and as a topping for noodle and rice salads, or grilled meats and fish. Mix with soups, greens or cooked vegetables to perk them up.

VIETNAMESE GINGER FISH SAUCE - NUOC MAM GUNG

Steps:

• Combine all ingredients together in a container.

NUOC CHAM

Steps:

• In a small bowl stir together all ingredients until sugar is dissolved.

NUOC MAM CHAM - DIPPING FISH SAUCE

Steps:

• Boil water with vinegar and sugar; allow it to cool.
• Combine garlic, peppers, and add mixture.
• Stir in the fish sauce.

PAN-FRIED SALMON WITH WARM CHILLI ( CHILI ) LIME SAUCE)

Steps:

• Cook potatoes in salted water until just tender. Drain. Cool. Cut into thick slices.
• Combine potato, onion, coriander, parsley, salt and pepper in a bowl. Set aside.
• Pat salmon dry with kitchen paper, then rub half a teaspoon of pepper on both sides of each fillet.
• Heat remaining oil in a large pan over medium high heat. Cook fish skin side down for 3 minutes or until skin is crisp. Turn and cook for 1 or 2 minutes more or until cooked to your liking. Take care not to over cook and dry out the fish!
• Transfer the fish to a plate and cover loosly.
• Reduce heat to low, add cranberry jelly, chilli, sugar and fish sauce to pand. Simmer for 2 minutes then add 2 tablespoons lime juice and simmer 1 minute more.
• Place the salmon on plates, drizzle with the sauce and serve with potato salad over a few lettuce leaves.

TIME FOR THAI GRILLED FISH WITH CHILI-LIME SAUCE

Steps:

• Marinade:.
• Combine garlic, cilantro, fish sauce, soy sauce, sugar, salt, pepper, and oil in a food processor or blender and grind to a smooth paste. Transfer to a large zip-lock bag and add fish fillets. Turn gently to season well. Set aside for 30 minutes, or refrigerate up to 1 day.
• Sauce: Combine sauce ingredients in a small bowl, stirring to dissolve sugar. Sprinle with chili and cilantro and set aside.
• Coat a grill rack with cooking spray and preheat, or lightly oil a shallow baking pan and preheat oven to 425 degrees. Remove fish from marinade and cook until done, turing once, about 5 minutes per side.
• Arrange on serving platter along with a small bowl of sauce, if using, to spoon over the fish. Serve hot or warm.

VIETNAMESE-STYLE SPICY FRIED RICE

Steps:

• Allow the rice to completely dry out before beginning this dish.
• The easiest way to do this is to spread the rice evenly in a shallow dish, or on a tray, and leave uncovered in the refrigerator overnight.
• The next day, place the shrimp in a heatproof bowl, cover with boiling water and allow to stand 30 minutes, or until soft, before draining.
• In a large wok, heat the groundnut oil and stir-fry the onion, garlic, peanuts, lemon grass and turmeric, until fragrant.
• Add the rice, shrimp and all the remaining ingredients and stir-fry until piping hot.
• Serve immediately.