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    • NEWS
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    • Clubhouse Cocktails
    • Wine
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    • PURVEYOR SPOTLIGHT
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Raw Salmon with Mandarin

3/24/2018

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Recipe by Chef Heshan Peiris, Laguna Lang Co, Central Vietnam
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Ingredients
​
  • 600 g sashimi-grade salmon, skinned and pin-boned
  • 2 small mandarins, segmented with pith removed
  • 3 cm piece of lemongrass, white part only, finely chopped perilla leaves, sliced
  • baby baby mustard leaves
  • 1/4 tsp fried garlic
  • 1/2 tsp toasted rice powder
  • 2-3 tblspn dipping fish sauce
  • salt and pepper
  • chilli
  • dried daikon
  • olive oil
  • lime segments

Preparation

​Season serving plate lightly with olive oil and salt and pepper.

Slice the salmon as thinly as possible, and lay on onto a serving plate.

Scatter the mandarin, lemongrass, perilla, mustard leaves, fried garlic and toasted rice powder evenly over the salmon.

Place dried daikon and lime segments.
​
Dress with the dipping fish sauce, a little extra salt and pepper and olive oil. 
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Banyan Tree Laguna Lang Co clubhouse, Da Nang, Central Vietnam.
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