Vietnamese Caramel Salmon with Sticky Rice
- 150g caster sugar
- 100ml water (Plus 50ml more, tip: Use a super clean pan and add more water if the sugar crystallises)
- 3 large garlic cloves, finely sliced
- 1 red chilli, finely sliced
- 1 thumb-sized piece root ginger, peeled and julienned
- 3 tbsp fish sauce (preferably Vietnamese)
- 4 salmon fillets, skinned
- 2 bok choy, sliced in half
- 1 small bunch fresh coriander, leaves stripped
- 1 small bunch spring onions, finely sliced and placed in cold water
- Sticky rice, to serve
1. Place a large high-sided frying pan or wok over a medium high heat. Add in the sugar and water and cook for 5 minutes, swirling the pan occasionally until you are left with a dark caramel. Do not be tempted to stir the mixture.
2. 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.
3. Reduce the heat and cook for another 6 minutes or until the salmon is cooked all the way through. Remove from the heat and garnish with the coriander leaves and drained spring onion curls.
4. Serve straight away in warmed bowls with the warm sticky rice.