INGREDIENTS
4 x 100g pieces of sea bass
1 green papaya shredded on mandolin
100g green beans (blanched)
1 carrot finely shredded
100g cherry vine tomatoes, cut in ½
1 red chilli
1 clove garlic
3 tbsp mirin
3 tbsp fish sauce
2 limes
50ml grape seed oil
1 tbsp grated palm sugar
Butter
Recipe continues
METHOD
To smoke the salmon place some oak chips in the bottom of a steamer lined with foil. Place on the heat and wait until it is smoking. Place the salmon in the steamer and smoke for 3 minutes. Carefully remove the salmon, season and pan fry in a little butter for 3 minutes.
Crush the garlic and chilli in a pestle and mortar. Add the mirin, lime juice, fish sauce and oil.
Place the papaya, green beans, carrot, palm sugar and cherry tomatoes in a large bowl.
Pour over the dressing and mix well. Serve in a bowl and place the salmon on top.