A favourite way of cooking Salmon from ” The Vietnamese Market Cookbook”.
Ingredients
- 500 g salmon fillets cut into 4 cm chunks
- 50 g fresh ginger
- 1 tbsps vegetable oil
- 200 ml coconut milk
- 2 bird’s eye chillies finely chopped
MARINADE
- 1 tbsp fresh lemon juice
- 1 tbsp Gia
- 1 tbsp freshly ground black pepper
- 1/2 tbsp loose green tea
- 2 tbsps asian fish sauce
- 1 tbsp sugar
- 1/2 tbsp crushed garlic
- 2 tbsps chopped fresh ginger
- 1 tbsps chopped galangal or use more ginger
Servings:
Instructions
- Combine the marinade ingredients in a bowl and rub into the salmon. Cover and refrigerate for about 20 minutes.
- Make the sauce. Place a heavy bottomed pan over a medium heat and add the sugar. Leave for 2-3 minutes without stirring. Turn the heat to low and stir constantly for 2-3 minutes until no grains are visible. Just before the caramel turns dark add the water and cook until it boils. Leave to cool for about 10 minutes then stir in the sliced ginger.
- Pour the sauce over the marinated salmon then cover and leave in the fridge for a further 20 minutes.
- Heat a pan over a medium heat and add the vegetable oil followed by the salmon. When the salmon starts to bubble pour in the coconut milk . Taste the sauce and add more fish sauce or sugar if needed before adding the chillies.
- Turn heat to low and leave the salmon to simmer for about 25 minutes, until the sauce has thickened and reduced by half.
- Serve with rice and pickles.
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