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Salmon gado gado

A classic dish with a twist. - by Fast Ed
  • 31 Dec 2021
Prep: 15 Minutes - Cook: 10 Minutes - Easy - Serves 4
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Gado gado is a salad that’s the lightest and freshest way to enjoy Indonesian food. Unlike most salads, you arrange the ingredients rather than mixing them together. Traditionally it would be topped with an egg, but with the most amazing, fresh local salmon at his disposal, Fast Ed’s version is sure to become an instant classic in your house.

Ingredients

500g salmon fillet, boneless, skinless, diced

1 Tbsp sesame oil

2 cups green beans

120g rice vermicelli noodles

4 cups wombok, shredded

2 Lebanese cucumbers, cut into matchsticks

1 red onion, sliced

2 cups bean sprouts, trimmed

2 cups mixed Asian herbs (mint, coriander and Thai basil)

1 cup roasted peanuts, chopped

4cm piece ginger

4 cloves garlic

1 green chilli

Juice of 2 limes

2 Tbsp palm sugar

2 Tbsp light soy sauce

Prawn crackers and fried shallots, to garnish

Method

  1. Mix salmon with sesame oil, then set aside. Blanch beans in boiling salted water until just tender, then refresh in iced water and split lengthways. Cook rice vermicelli noodles in boiling salted water until tender, then drain and refresh in iced water. Drain again.

  2. Arrange wombok, split beans, noodles, cucumber, onion, sprouts and herbs in neat segments in serving bowls. Scatter with half of the chopped peanuts.

  3. Put remaining peanuts, ginger, garlic, chilli, lime juice, palm sugar and soy sauce in a blender and puree until smooth.

  4. Fry salmon in a large non-stick frying pan for 5 minutes, until starting to crisp. Arrange on top of salad, then drizzle with dressing. Garnish with prawn crackers and shallots to serve.

Salmon gado gado
Rob Shaw

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Fast Ed
Fast Ed
'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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