Chef Vincent Creation: Tasmanian Salmon Rice Crisp Garlic and Soy Vinaigrette

How to make it

1. Prepare the Salmon:

   • Slice the Tasmanian salmon into pieces measuring 5cm x 2cm with a thickness of 0.6cm. Arrange the slices evenly on a plate.
   • Finely chop the garlic cloves.

    

2. Make the Warm Vinaigrette:

   • Heat a wok over gentle heat and add oil along with the chopped garlic;
   • Cook the garlic until it turns golden brown, then add LKK soy sauce;
   • Remove the wok from the heat;
   • Squeeze in lime juice and add LKK premium oyster sauce;
   • Adjust the seasoning to taste.

    

3. Combine and Garnish:

   • Pour the warm vinaigrette over the salmon slices on the plate;
   • Use a microplane to zest lime skin on top;
   • Garnish with edible flowers and petite green shiso

    

4. Prepare the Rice Crisps:

   • Press Vietnamese rice paper in a sandwich press at 220°C until crispy.

    

5. Serve:

   • Serve the dish warm with rice crisps on the side.