Mama Mangia
Super Moderator
Lacquered Salmon in Butter Lettuce Cups with Vietnamese Dipping Sauce
4 oz. rice noodles, uncooked
2 cups soy sauce
3 cups sugar
1 lb. 8 oz. salmon fillets (skin removed), cut in 4 oz. pieces
2 cups seasoned rice wine vinegar
3 cloves, minced
1/2 to 1 teaspoon sambal olek chili sauce**
1 carrot, shredded
2 heads butter (or bibb) lettuce
1/4 cup olive oil
1 medium English cucumber, cut matchstick-size
3/4 cup fresh cilantro leaves
12 sprigs Thai basil leaves
12 fresh mint leaves
In a stock pot, heat 1 gallon of water to a boil. Season with salt; cook noodles until tender. Pour noodles into a colander and run under cold water. Toss the cooled pasta with a small amount of oil (sesame or olive) to keep from sticking. Set aside.
In a sauce pot over medium heat, combine soy sauce and 2 cups of the sugar. Simmer until the sugar dissolves completely. Remove from heat; cool marinade completely. Place the salmon in a large non-reactive bowl, pour the cooled marinade over the fish and marinate for 20 minutes. While salmon is marinating, blend the rice wine vinegar, remaining one cup of sugar, minced garlic and sambal chili sauce in a medium pot. Heat mixture until the sugar dissolves. Remove from heat; add the shredded carrot. Cool sauce.
Rinse the lettuce leaves in cold water and let dry on paper towel. Stack the leaves together, 2 or 3 high, until a sturdy cup is formed. Repeat process to form 12 cups.
Remove the salmon from the marinade and pat dry with a paper towel. Add olive oil to a large heavy pan, making sure to coat the bottom evenly; heat to medium-high. Carefully place the salmon into the pan. Cook until the bottom sides reach a dark caramel color; turn fish over and continue cooking until both sides are caramelized. Remove the fish from the pan. Cool fish slightly; break up into large flakes. Layer each lettuce cup with some rice noodles, flaked fish, cucumber sticks and a spoonful of pickled carrot. Top each cup with 1 tablespoon cilantro leaves, basil leaf and mint leaf. Serve with carrot sauce for dipping.
Makes 12 lettuce cups.
**a thick Indonesian/Asian sauce made from ground chilis - no other ingredients - used to add heat to a dish
substitute with other chile paste OR harissa OR hot pepper sauce OR red pepper flakes OR chile powder
4 oz. rice noodles, uncooked
2 cups soy sauce
3 cups sugar
1 lb. 8 oz. salmon fillets (skin removed), cut in 4 oz. pieces
2 cups seasoned rice wine vinegar
3 cloves, minced
1/2 to 1 teaspoon sambal olek chili sauce**
1 carrot, shredded
2 heads butter (or bibb) lettuce
1/4 cup olive oil
1 medium English cucumber, cut matchstick-size
3/4 cup fresh cilantro leaves
12 sprigs Thai basil leaves
12 fresh mint leaves
In a stock pot, heat 1 gallon of water to a boil. Season with salt; cook noodles until tender. Pour noodles into a colander and run under cold water. Toss the cooled pasta with a small amount of oil (sesame or olive) to keep from sticking. Set aside.
In a sauce pot over medium heat, combine soy sauce and 2 cups of the sugar. Simmer until the sugar dissolves completely. Remove from heat; cool marinade completely. Place the salmon in a large non-reactive bowl, pour the cooled marinade over the fish and marinate for 20 minutes. While salmon is marinating, blend the rice wine vinegar, remaining one cup of sugar, minced garlic and sambal chili sauce in a medium pot. Heat mixture until the sugar dissolves. Remove from heat; add the shredded carrot. Cool sauce.
Rinse the lettuce leaves in cold water and let dry on paper towel. Stack the leaves together, 2 or 3 high, until a sturdy cup is formed. Repeat process to form 12 cups.
Remove the salmon from the marinade and pat dry with a paper towel. Add olive oil to a large heavy pan, making sure to coat the bottom evenly; heat to medium-high. Carefully place the salmon into the pan. Cook until the bottom sides reach a dark caramel color; turn fish over and continue cooking until both sides are caramelized. Remove the fish from the pan. Cool fish slightly; break up into large flakes. Layer each lettuce cup with some rice noodles, flaked fish, cucumber sticks and a spoonful of pickled carrot. Top each cup with 1 tablespoon cilantro leaves, basil leaf and mint leaf. Serve with carrot sauce for dipping.
Makes 12 lettuce cups.
**a thick Indonesian/Asian sauce made from ground chilis - no other ingredients - used to add heat to a dish
substitute with other chile paste OR harissa OR hot pepper sauce OR red pepper flakes OR chile powder
