Spicy Salmon Glaze

1. Place all the ingredients into a food processor and blitz into a paste.
2. Pour into a small saucepan, place on medium-low heat and simmer for approximately 10 minutes until thickened. Refrigerate until required.

Cucumber Salad

1. Slice the cucumber down the middle, remove the seeds, and cut into thin strips using a mandoline.
2. Place in a bowl and add the mint, coriander or basil, and Open Sesame dressing. Mix and refrigerate until required.

Crispy Salmon

1. Add the canola oil to the deep fryer and heat to 170-180°C. If you don’t have a deep fryer, add oil to a heavy-duty skillet or saucepan to shallow fry.
2. Add the rice flour and cornflour to a bowl and mix.
3. In a separate bowl, whisk the eggs together with the rice wine vinegar and soy sauce.
4. A few pieces at a time, dust the salmon in the flour mix, dip in the egg mixture, then return to the flour for a second coating.
5. Once the oil reaches temperature, cook the salmon pieces in batches for a couple of minutes until golden.
6. Place the crispy salmon in a bowl, add some of the spicy salmon glaze and toss until lightly coated.
7. To serve, portion the cucumber salad onto plates and top with the crispy, glazed salmon. Complete with a drizzle of Ginger Ninja Lime Syrup.