1 or 2
birds eye chilli, seeds removed and finely chopped
4 tbsp
fish sauce
4 tsp
soy sauce
1 tbsp
brown sugar
1
lime, juiced
2 tbsp
extra virgin olive oil
To serve:
1 cup
mint leaves
1/2 cup
crispy shallots
1
Julienned cucumber
Lime wedges
Method
1
Trim each lemongrass stalk to about 10cm long, then slice each stalk in half lengthwise to create 8 x 10cm skewers.
2
To make the marinade, combine all ingredients in a large bowl. Check for seasoning.
3
Cut salmon into 24 equal-sized cubes and add to the marinade. Toss well to combine and cover with plastic wrap. Set aside for 30 minutes.
4
Thread three pieces of salmon onto each piece of lemongrass to make 8 skewers.
5
Heat an oiled barbecue or char-grill plate to medium-high and cook skewers for about a minute on each of the 4 sides, until nicely charred.
6
Pile onto a platter and nestle the cucumber alongside the skewers. Then scatter fresh mint and crispy shallots over the top and serve with lime wedges on the side.