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Sticky Vietnamese salmon recipe



These sticky salmon fillets are so quick and easy to throw together after a busy day – they’re on the table in 20 mins! The sweet and salty sauce is made with brown sugar which gives the salmon a sweet, golden crust as it caramelises.

10m prep
10m cook
4 servings

12 Ingredients

– 1 tbsp vegetable oil

– 4 (about 180g each) skinless salmon fillets

– 4cm-piece fresh ginger, peeled, cut into matchsticks

– 2 garlic cloves, thinly sliced lengthways

– 1 long fresh red chilli, halved lengthways

– 100g (1/2 cup, firmly packed) brown sugar

– 60ml (1/4 cup) fish sauce

– 1 tbsp fresh lime juice

– 1 bunch baby pak choy, halved lengthways

– 1 green shallot, thinly sliced diagonally

– Steamed jasmine rice, to serve

– Lime cheeks, to serve

3 Method / Steps

Step 1

Heat oil in a non-stick frying pan over medium-high heat. Cook the salmon, top-side down, for 2 minutes or until golden. Transfer to a plate.

Step 2

Add ginger, garlic and chilli to the pan. Cook, stirring, for 1 minute or until aromatic. Add sugar, fish sauce and lime juice. Stir until sugar dissolves. Reduce heat to low. Return salmon, top-side up, to the pan. Cover and cook for 2 minutes.

Step 3

Add the pak choy. Cook, covered, for 2 minutes or until pak choy is bright green and salmon flakes easily when tested with a fork. Uncover. Simmer for 2 minutes or until sauce thickens slightly. Divide among serving bowls. Top with the shallot. Serve with rice and lime cheeks.

source – cooking365coza

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