Saturday 20 January 2018

Vietnamese Caramel Salmon

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. 

Caramel salmon
Caramel salmon

Donal Skehan

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.

It is often made with catfish in Vietnam but is quite delicious made with darnes of salmon. The sticky and sweet caramel sauce is infused with wonderful aromas from ginger and chilli. Serve the salmon with warm rice and a generous spoonful of the aromatic caramel sauce.

Serves 4

You will need

150g of caster sugar

1 thumb-sized piece of ginger, julienned

3 large garlic cloves, finely sliced

1 red chilli, finely sliced

3 tbsps of Thai fish sauce

4 salmon fillets, skinless

2 bok choy, sliced in half

1 small bunch of coriander

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

Jasmine rice, to serve

2014-09-27_lif_3527709_I1.JPG
Caramel salmon

Method

Place a large high-sided frying pan or wok over a medium high heat. Add in the sugar and 100ml of water and cook for five ­minutes, swirling the pan occasionally until you are left with a dark caramel. Do not be tempted to stir the mixture.

Add the garlic, chilli and ginger and mix through. Pour in 50ml of water and the fish sauce and bring to a steady boil. Add in the salmon fillets and bok choy, turning to coat completely in the mixture.

Reduce the heat and cook for six minutes or until the salmon is cooked all the way through.

Remove from the heat and garnish with coriander and spring onion.

Serve straight away with warm rice.

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