Shaking Salmon (Cá Hồi Lúc Lắc) - Penguin Books Australia

Ingredients

• 1 1⁄3-lb center-cut salmon fillet, skin removed and reserved (see Note)
• Fine sea salt
• Recently ground black pepper
• 2 1⁄2 tsp toasted sesame oil
• 2 tsp minced peeled fresh ginger
• 1 large garlic clove, minced
• 1 Tbsp granulated sugar, agave syrup, or mild honey, plus 2 tsp
• 1 tsp cornstarch
• 1 1⁄2 Tbsp soy sauce
• 1 1⁄2 tsp fish sauce (store- bought or vegan version, page 29)
• 1⁄4 cup thinly sliced red onion or shallot
• 1 1⁄2 Tbsp unseasoned rice vinegar
• 2 Tbsp water or neutral oil (such as canola or peanut; choose water for a brighter salad flavor, oil for a richer outcome)
• 5 to 6 cups lightly packed spring baby lettuce mix or watercress
• 1⁄3 cup hand-torn dill, mint, basil, shiso, or a combination
• 6 to 8 cherry tomatoes or small red radishes, halved
• 1 1⁄2 Tbsp white or brown rice flour
• 1 1⁄2 Tbsp neutral oil (such as canola or peanut)