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

January 21

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.

 

  • serves Serves 4
  • time

Method

  1. 1. 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.
  2. 2. 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.

  3. TOP TIP

    Serve straight away with steamed jasmine rice.

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