This is one of the more versatile fish dishes I can imagine. Inspired by Vietnamese cooking, it is the sort of recipe that can link itself to almost any cuisine. All you need is an avalanche of herbs (preferably four or five for variety and pungency), and a sauce that packs a whollop (Vietnamese dipping sauce is ideal here). Though my first instinct is to make this with salmon, the possibilities are endless. Any ultra-fresh fish could be used here, including scallops, halibut or any other firm white fish fillets. I can go wild with herbs: the last time I made this I created a mix of tarragon, basil, mint, chives, and shiso as well as strips of dried seaweed, or nori. I would stay away from fresh herbs that can be overly pungent, such as sage or oregano.
4 salad plates, stored in the freezer for at least 1 hour
1 pound (500 g) ultra-fresh, sashimi-grade salmon
1 packed cup (15 g) mixed fresh herbs, such as basil, mint, shiso, and cilantro, rinsed and patted dry
1 to 2 tablespoons Vietnamese Dipping Sauce, plus extra for serving
Lime wedges, for serving
1. Slice the salmon as thin as possible and arrange the slices on individual salad plates.
2. Finely mince the herbs and scatter evenly over the salmon. Sprinkle the lemongrass on top.
3. At serving time, sprinkle with the dipping sauce. Serve with the lime wedges and additional sauce alongside.
A floral white is ideal here. We often enjoy the sashimi with Olivier Leflaive’s 100% Chardonnay Bourgogne blanc, always a good-value white Burgundy.
An avalanche of fresh herbs. You can never have too many or too many varieties.
Marinate the salmon in the dipping sauce for added punch and Asian flavor.
This recipe was first published in The French Kitchen Cookbook: Recipes and Lessons from Paris and Provence.
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