INGREDIENTS serves 4
Fried shallots & garlic garnish
Most of this recipe can be done in advance, which gives you plenty of time to bore your guests with facts about Asian food (like I do), even if you've never been there!
To make the fried shallots and garlic, take a wide saucepan and pour in about 2cm of oil. Heat over a medium heat.
Mix the finely sliced shallots with the plain flour in a bowl, then put in a sieve and shake off the excess.
Place the shallots into the oil (drop a few in first and if they sizzle then the oil is hot enough) and gently fry until they are golden. May take between 5 to 10 minutes but don't let them burn or they will become bitter.
Remove and drain from the oil onto kitchen paper, then sprinkle with some fine salt. Cool.
Drop the sliced garlic into the oil, without any flour coating, and fry for no more than a couple of minutes until golden.
Remove and drain on kitchen paper and sprinkle with salt.
Once cool, the shallots and garlic can be stored in an airtight container until you need them.
Roast the cashew nuts in a 160°C oven for about 15 minutes.
Toast the desiccated coconut in the same oven for about 10 minutes, keeping an eye on it so it doesn't burn.
Keep in an airtight container until needed.
For the coconut and lime dressing, place all the ingredients in a bowl and whisk together. Taste and adjust to your liking.
Keep until needed.
Peel and slice the mango the way you know best (everyone has their own way) and keep until needed.
Blanch the trimmed green beans in boiling water for a few minutes to take away their rawness, but still with some crunch left. Rinse in cold water, drain and reserve.
Preheat the grill to medium high.
Make a paste with the brown sugar by adding a little bit of cold water, then brush over the salmon.
Grill to your liking and until the edges of the fillets start to caramelise, about 7-10 minutes.
Remove and keep to one side.
Divide the green beans and mango between your plates and break the salmon into chunks and add.
Sprinkle with toasted coconut, herbs and chilli.
Drizzle with the coconut lime dressing and throw over some chopped roasted cashews and, last but not least, sprinkle with the crunchy, salty, shallots and garlic.
This is not a tidy plate of food but it should be vibrant, colourful and exciting.