Crispy skinned salmon - Penguin Books Australia

Name: Crispy skinned salmon - Penguin Books Australia
Ingredients: 1 large bunch radishes with tops (about 12 ounces/340 grams); 2 tablespoons neutral oil; 2 teaspoons plus a large pinch of Diamond Crystal kosher salt, plus more as needed; one 24-ounce/670 grams skin-on salmon fillet; 2 tablespoons boiling water; 2 tablespoons granulated sugar, plus more to taste; 2 garlic cloves, finely grated; 2 Thai green or red chilies, finely chopped; 3 tablespoons freshly squeezed lime juice (about 3 limes), plus more to taste; 2 tablespoons fish sauce kosher salt; cilantro leaves and stems, roughly chopped; Steamed Rice (page 000)

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Packed full of flavour with a mouth-watering Vietnamese sauce.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.penguin.com.au.

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Ingredients

1 large bunch radishes with tops (about 12 ounces/340 grams)
2 tablespoons neutral oil
2 teaspoons plus a large pinch of Diamond Crystal kosher salt, plus more as needed
one 24-ounce/670 grams skin-on salmon fillet
2 tablespoons boiling water
2 tablespoons granulated sugar, plus more to taste
2 garlic cloves, finely grated
2 Thai green or red chilies, finely chopped
3 tablespoons freshly squeezed lime juice (about 3 limes), plus more to taste
2 tablespoons fish sauce kosher salt
cilantro leaves and stems, roughly chopped
Steamed Rice (page 000)