Han Noi-Style Crispy Rice Paper Rolls
With nouc mam dipping sauce.
2kg salmon, cleaned and descaled
3 garlic cloves, chopped
A thumb of ginger, finely shredded
1 red chilli, deseeded and chopped, plus extra to serve
Juice of 1 lime
1 Tbs rice wine vinegar
5 tsp sesame oil
1/2 cup soy sauce
Spring onions (scallions), chopped coriander (cilantro) and steamed Asian greens, to serve
Preheat oven to 180 C.
Combine garlic, ginger, chili, lime juice, vinegar, sesame oil and soy sauce in a bowl.
Place fish on a double layer of foil or baking paper on a large baking tray. Fill cavity with half the spice mixture and pour the remainder over the top.
Add sliced lime, wrap fish in foil or baking paper and bake for 30-45 minutes, until cooked through.
Top cooked fish with shredded spring onion, coriander leaves and extra red chilli. Serve with steamed Asian greens.