Recipe by Sarah Boudjema
This is my entertaining recipe. Always impresses and with less time spent in the kitchen is more time that can be spent with guests. This seems to satisfy on all levels and has an amazing depth of flavour. Would love feedback on this one?
- 50 g soft brown sugar
- 65 ml water
- 1⁄2 chili pepper, seeded and finely sliced
- 1 1⁄2 cm ginger, finely sliced
- 1 garlic clove, crushed
- 2 tablespoons Thai fish sauce
- 2 tablespoons lime juice
- 2 salmon fillets, skinless
- 2 tablespoons vegetable oil
- 25 g mint
- 12 g coriander leaves, chopped
- 1 spring onion, sliced
- 1 tablespoon salted peanuts, crushed
- 1⁄2 lime, quartered
Directions See How It's Made
- Bring the sugar and water to boil in a small pan stirring. Add the chilli, ginger and garlic and let it bubble to reduce for 4 mins until syrupy.
- Remove from heat and add the lime juice and fish sauce.
- Chop the salmon into bite size pieces about 2cm squared and coat in the sauce. Lift out the salmon and heat the oil in a frying pan. Add the salmon and fry quickly on both sides to caramelise. Add the sauce to the pan and heat through stir in the Corriander and mint.
- Serve with rice (preferably jasmine rice) and scatter over the peanuts and spring onions.