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Carpaccio of salmon - 2 ways


  • Mix together the fish sauce, rice wine vinegar, vegie oil, juice of 2 limes, the sugar and half of the chilli and garlic mixture. Taste for seasoning.
  • In another bowl, toss the wonga bok, red onion, carrot and peanuts and mint with dressing to taste and set aside.
  • Lay 3-4 salmon slices in the round on individual plates (or 12-16 slices on one large plate), spoon a little dressing over and mound the salad in the centre.
  • Serve with lemon wedges on the side.
  • To make the other variation, divide the remaining chilli and garlic mixture between individual plates (or place it all on one large plate). Add a little oil and soy and then mix together with a spoon. Lay the remaining salmon on top, gently turn to coat well with the oil mix and serve with toasted or grilled bread on the side.
  • nb. Gently batten out the sliced salmon under folded-over clngwrap, if need be.


  • 2 tbsp Asian fish sauce
  • 1 tbsp rice wine vinegar
  • 3 tbsp vegetable oil
  • 3 limes
  • 1 heaped tspn shaved palm (or soft brown) sugar
  • 4 small red chillies & 4 garlic cloves, finely chopped
  • ½ cup wonga bok (Chinese white cabbage), finely shredded
  • ½ red onion, very finely sliced
  • ½ medium carrot, coarsely grated
  • 1 tbsp peanuts, dry roasted
  • 12 mint leaves, torn
  • 24-32 very thin slices salmon
  • extra virgin olive oil
  • soy sauce
  • slices of sourdough or country-style bread

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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