Vietnamese barbecue aubergine with tamarind salmon

Smoky, charred aubergine is layered with flaked tamarind-glazed salmon, a zesty herb dressing, and a punchy Vietnamese sauce, then finished with fresh herbs and crispy shallots for a vibrant summer supper.

This dish scores a Nutri-Score B, thanks to lean salmon, plenty of fresh herbs, and minimal added fat. It’s rich in omega-3s, protein, and antioxidants, with a moderate sugar and salt content from the sauces.

Russell Hobbs Food Collection Electric Hand Blender, 2 Speeds and Pulse Technology, Detachable blending leg for easy cleaning, Stainless steel blades, 200W, 22241

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Ingredients

For the tamarind salmon

• 200g tamarind purée
• 4 tbsp fish sauce
• 2 tsp dried red chilli flakes
• 4 tbsp palm sugar
• 4 tsp light soy sauce
• 400g salmon fillet

For the aubergine

• 1 large aubergine
• 20g fresh mint leaves
• 20g fresh coriander
• 2 limes, juice only
• 4 garlic cloves, chopped
• 50ml sesame oil
• 1 tsp palm sugar
• 2 tsp crushed black peppercorns
• 1 tbsp green peppercorns in brine

For the sauce

• 50ml fish sauce
• 50–100g palm sugar, to taste
• 3–4 limes, juice only
• 4 garlic cloves, crushed
• 3 Thai red chillies, chopped
• 1 tbsp grated fresh root ginger

To garnish

• 25g crispy fried shallots
• 2 tbsp chopped fresh coriander
• 2 tbsp chopped Thai basil leaves
• 2 tbsp chopped mint leaves
• 3 spring onions, finely sliced

Method

1. Marinate the salmon: In a saucepan, combine tamarind purée, fish sauce, chilli flakes, palm sugar, soy sauce, and 100ml water. Bring to the boil and simmer for 5 minutes. Cool completely, then pour over the salmon fillet. Marinate in the fridge for several hours.
2. Grill the salmon: Preheat the grill to high. Remove the salmon from the marinade and grill for 8–10 minutes until just blistered and cooked through.
3. Barbecue the aubergine: Using heatproof tongs, hold the aubergine over a gas flame or barbecue until the skin is blackened and the flesh is very soft. Set aside to cool.
4. Make the herb dressing: Blend mint, coriander, and lime juice in a food processor or with a hand blender. Transfer to a bowl and stir in garlic, sesame oil, palm sugar, black and green peppercorns. Taste and adjust seasoning.
5. Dress the aubergine: Peel the skin from the cooled aubergine and slice the flesh. Drizzle with the herb dressing.
6. Prepare the sauce: In a saucepan, combine fish sauce, palm sugar, and 100ml water. Heat gently to dissolve the sugar, then add lime juice, garlic, chillies, and ginger. Let the sauce sit to infuse before serving.
7. Assemble and serve: Arrange the dressed aubergine on a serving plate. Drizzle with the Vietnamese sauce, flake the grilled salmon over the top, and finish with crispy shallots, fresh herbs, and spring onions.

Suggested Wine Pairing

• Majestic: Spy Valley Sauvignon Blanc – Bright citrus and herbaceous notes match the zesty dressing and cut through the richness of the salmon.
• Tesco: Tesco Finest Picpoul de Pinet – Crisp acidity and subtle minerality pair beautifully with the smoky aubergine and sweet-sour tamarind.
• Sainsbury’s: Taste the Difference Gavi – Clean, floral, and refreshing, this Italian white enhances the fresh herbs and balances the spicy sauce.

What can you serve with this

1. Steamed jasmine rice: Soaks up the tangy sauce and balances the bold flavours.
2. Pickled vegetables: Add crunch and acidity for a classic Vietnamese touch.
3. Fresh cucumber salad: Cools the palate and complements the smoky aubergine.
4. Rice paper rolls: Offer a light, textural side filled with herbs and vegetables.

FAQs for Vietnamese barbecue aubergine with tamarind salmon

• Can I use another fish instead of salmon? Yes, trout or sea bass work well with tamarind and the Vietnamese flavours.
• Is there a vegetarian version? Omit the fish and use tofu or tempeh, marinated and grilled in the same way.
• Can I barbecue the aubergine in advance? Yes, char and peel the aubergine ahead, then dress just before serving.
• What if I don’t have palm sugar? Substitute with light brown sugar or honey for a similar sweetness.
• How spicy is this dish? It has a gentle heat from chillies, but you can adjust to taste.
• Can I make the sauce ahead? Yes, prepare and chill the sauce up to a day in advance for deeper flavour.

Nutri-score Health Check

This recipe is rated B on the Nutri-Score scale, thanks to lean salmon, plenty of herbs, and minimal saturated fat. The score is automatically calculated from the ingredients and is only a guide.

Positive Factors

• Salmon provides omega-3 fatty acids and protein.
• Aubergine and herbs add fibre, vitamins, and antioxidants.
• Lime juice and chillies offer vitamin C and boost flavour.

Negative Factors

• Palm sugar and fish sauce increase sugar and salt content.
• Soy sauce adds sodium, so use in moderation if needed.