Ingredients

• 35g (1/2 cup) shredded coconut
• 4 (about 200g each) skinless salmon fillets
• Sea salt flakes, to season
• 45g (1/4 cup) rice flour
• Vegetable oil, to shallow-fry
• 2 Granny Smith apples, cored, cut into matchsticks
• 1 cup fresh mint leaves, loosely packed
• 1 cup fresh Thai basil leaves, loosely packed
• 1/2 cup fresh coriander, loosely packed, coarsely chopped
• 1 red shallot, peeled, thinly sliced
• 1 long fresh red chilli, deseeded, thinly sliced

Chilli caramel

• 100g palm sugar, shaved or grated
• 1 tablespoon water
• 2 teaspoons fish sauce
• 1 lemongrass stalk, white part only, finely chopped
• 1/4 teaspoon chilli flakes, or to taste
• 1 tablespoon lime juice

Method

• Step 1 For the chilli caramel, place the sugar, water, fish sauce, lemongrass and chilli in a small saucepan over medium-high heat. Cook, stirring, for 2 minutes or until the sugar dissolves. Set aside to cool. Stir through the lime juice. Set aside.

• Step 2 Toast the coconut in a frying pan over medium heat, stirring often, for 2-3 minutes or until golden brown. Set aside to cool.
• Step 3 Slice each salmon fillet in half lengthways to make 8 long pieces. Season each piece generously with salt. Place the flour on a plate. Roll the fish in the flour to lightly coat, shaking off any excess.
• Step 4 Add enough oil to a large deep-sided frying pan to reach a depth of 5mm. Heat over medium-high heat until hot. Add the fish and cook, turning occasionally, for 2-3 minutes or until golden brown and the flesh flakes easily when tested with a fork. Drain on paper towel. Set aside to cool slightly. Break into large pieces.
• Step 5 Combine the salmon, coconut, apple, mint, basil, coriander, shallot, chilli and 60ml (1/4 cup) of the chilli caramel in a bowl. Gently toss until just combined. Divide the salad among 8 serving plates and drizzle with a little extra chilli caramel.