×

Order Now

Fresh-USA-COVER-5percent

Fresh – Now available

Order your copy of Donal's Fresh today!
We use cookies to ensure that we give you the best experience on our website. If you continue to use the site we assume you consent to our Cookie Policy
×

main-meals

Vietnamese Caramel Salmon

A delicate, sweet and sticky dish!

4
Vietnamese Caramel Salmon | DonalSkehan.com, A delicate, sweet and sticky dish!

main-meals

Vietnamese Caramel Salmon

A delicate, sweet and sticky dish!

Wednesday, January 21, 2015

4 salmon fillets, skinless

150g of caster sugar

1 thumbsized piece of ginger, julienned

3 large garlic cloves, finely sliced

1 red chilli, finely sliced

3 tbsp of Thai fish sauce

1 small bunch of coriander

1 small bunch of spring onions, finely sliced and placed in cold water

Jasmine rice, to serve

 

High sided frying pan

 

Serves 4

This is a brilliantly simple South East Asian recipe, which is traditionally cooked in a clay pot and served still sizzling straight to the table. This fish recipe is often made with catfish in Vietnam but is quite delicious made with darns of salmon. The sticky and sweet caramel sauce is infused with wonderful aromas from ginger and chilli. Serve the salmon with warm rice and generous spoonful of the aromatic caramel sauce.

 

Place a large high sided frying pan or wok over a medium high heat. Add in the sugar and 4 tablespoons of water and cook for 5 minutes, swirling the pan occasionally until you are left with a dark caramel. Add in the salmon fillets, garlic, chilli and ginger, turning to coat completely in the mixture.
Pour in 50ml of water and the fish sauce and bring to a steady boil. Reduce the heat and cook for 6-8 minutes until the salmon is cooked all the way through. Remove from the heat and garnish with coriander and spring onion.

TOP TIP

Serve straight away with steamed jasmine rice.
Serves 4

Ingredients

4 salmon fillets, skinless

150g of caster sugar

1 thumbsized piece of ginger, julienned

3 large garlic cloves, finely sliced

1 red chilli, finely sliced

3 tbsp of Thai fish sauce

1 small bunch of coriander

1 small bunch of spring onions, finely sliced and placed in cold water

Jasmine rice, to serve

 

You'll Need

High sided frying pan

 

You might be interested in...

Indonesian Chicken Curry
recipes

Indonesian Chicken Curry

Indonesian Chicken Curry
Grated Tomato Pasta
recipes

Grated Tomato Pasta

Grated Tomato Pasta
Orange Chicken with Fried Rice
recipes

Orange Chicken with Fried Rice

Orange Chicken with Fried Rice
Drunken Spaghetti
recipes

Drunken Spaghetti

Drunken Spaghetti
Pasta Puttanesca
  • It’s Bak Choi. It’s a type of cabbage and it’s delish!

    • Amena Collins

      Thank you! I am going to make this tomorrow and I’m super excited to use something besides a citrus/soy marinade to prepare salmon.