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Citrus Cured Salmon With Mandarin, Perilla & Black Rice Powder

Citrus Cured Salmon With Mandarin, Perilla & Black Rice Powder

  • Serves 5

  • Preparation time:

  • Cooking time:

Ingredients

600g sashimi-grade salmon
½ cup segmented mandarin
12 baby perilla leaves
12 edible flowers (in season)
3cm piece of lemon grass, white part only, finely diced
¼ teaspoon roasted black rice powder
¼ teaspoon fried garlic
1 tablespoon lemon juice
2 tablespoons nuoc cham
200g (7 oz/1 cup) Black rice

Method

In a dry wok stir-fry the rice over medium heat until it is fragrant & toasted. Allow to cool and place in a mortar and pound to a fine powder.
Finely slice the salmon and transfer straight onto a serving platter.
Add lemon juice to nuoc cham, stir, and then dress the salmon.
Scatter mandarin, baby perilla & edible flowers evenly over the salmon.
Now scatter the black rice powder & fried garlic over the salmon.

Notes