Coconut roast huon salmon, green papaya, tamarind & crispy skin

Coconut roast Huon Salmon, green papaya, tamarind & crispy skin salad


  • 4 Fresh Huon Salmon Portions, skin on
  • 200ml fish sauce (Nick recommends 3 Crab brand)
  • 50g castor sugar
  • 500ml vegetable oil
  • 250ml coconut cream
  • 100g pale palm sugar
  • 3 limes, juice of
  • 1 green papaya, cut into threads
  • 4 kaffir lime leaves, cut into threads
  • 2 long red chilli, seeded and sliced
  • 1 pkt seedless tamarind, picked into small pieces
  • 1 whole pineapple, BBQ'd until black for up to 2 hours
  • 4 red shallots, peeled & sliced
  • 40 thai basil leaves
  • 40 mint leaves
  • 20 vietnamese mint leaves
  • 40g roasted sesame seeds
  • 1 carambola, sliced into stars


  1. 1
    Remove the skin from the fish and scrape the fat from the skin. Wash the skins thoroughly and squeeze dry before spreading the skins on greaseproof paper to dry in a very low oven, the sunshine or dehydrator. The skins are ready when they appear like glass and are brittle (ish). Heat the vegetable oil for deep frying to approx. 160C and flash fry the skins so that they puff up into crackling then drain on paper towel, season and allow to cool.
  2. 2
    Marinate the fish in 150ml of the fish sauce and the castor sugar for at least 10 minutes and then seal aggressively in a fry pan with some of the fryer oil allowing a crust to form. Once dark and caramelized flip the fillets and allow them to rest in the pan off the heat for 3-4 minutes, then remove from the pan and rest on a plate until required. The salmon should be medium rare, soft pink and be able to be flaked.
  3. 3
    In the unwashed fish pan add the palm sugar, reserved fish sauce and coconut cream and bring to the boil and stir to avoid catching. Once the sugar has dissolved and the coconut cream thickened remove the pan from the heat and allow to cool slightly before squeezing in the lime juice.
  4. 4
    In a salad bowl add the remaining ingredients and gently toss to combine. Cut the blackened skin off the pineapple and remove the core. Dice the remaining BBQ pineapple into chunks and add to the salad.
  5. 5
    Dress the salad with the warm coconut cream dressing and divide between 4 plates, flake over a piece each of the salmon and top with the crispy skin. Serve with an extra wedge of lime if desired.