Sticky Vietnamese salmon
10m prep 10m cook 4 servings
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. Better still, it's a great budget dinner at $5.50 per serve.
708 calories per serve
Allergens: Recipe may contain peanuts, fish, shellfish, soy and sesame.
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
Heat oil in a non-stick frying pan over mediumhigh heat. Cook the salmon, top-side down, for 2 minutes or until golden. Transfer to a plate.
Add ginger, garlic and chilli to 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 pan. Cover and cook for 2 minutes.
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.
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