Chopped red Jinda chili
Tamarind juice
Palm sugar
AJI-NO-MOTO®
Water
Salmon fillet, cut in strip
Grounded pepper
Betel leaf
Wooden skewer for grilling / small amount of oil for a pan
Blanched brown rice noodles
Preferred salad vegetables such as lettuce, sweet basil, mint and cucumber
1. Prepare dipping sauce by mixing all ingredients, including AJI-NO-MOTO®, in a pot. Boil it until all ingredients melt and mix well. Leave it.
2. Marinate salmon fillet with grounded pepper and wrap with betel leaves.
3. Thread onto skewers and grill in a pan applied with small amount of oil until they are well cooked. Serve with blanched brown rice noodles, salad vegetables and dipping sauce.
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