Vietnamese Caramel Salmon

Sweet and sticky, this tasty fish dish only takes 25 minutes to make!
Vietnamese Caramel Salmon

Serves 4 people
Prep time: 10 minutes
Cook time: 15 minutes

Ingredients
  • 4 salmon fillets, skinned
  • 150 g sugar
  • 150 ml water
  • 3 large garlic cloves, finely sliced
  • 1 red chili, finely sliced
  • 1 pc 4 cm ginger, peeled and julienned
  • 3 Tbsp Vietnamese fish sauce
  • 2 bok choy, sliced in half
  • 1 small bunch fresh coriander, leaves stripped, for garnish
Method

Make caramel sauce

 Place a large deep pan or wok over a medium high heat.

Make caramel sauce

Add in the sugar and 100 ml water. Let it cook for 5 minutes, swirling the pan occasionally until you are left with a dark caramel.

Chef's Tip
  • Do not stir the mixture, add more water if the sugar starts to crystalize
Make caramel sauce

Pour in the remaining 50 ml of water and 3 Tbsp fish sauce. Bring to a steady boil.

Add the garlic, chili (reserving some slices for garnish) and ginger and stir.


Cook salmon and bok choy

Cook salmon and bok choy

Add in the salmon fillets. Flip to coat them completely in the mixture.

Reduce the heat and cook for another 6 minutes.

Cook salmon and bok choy

Add the bok choy and cook the salmon all the way through. Remove from heat.


Garnish and serve

Garnish and serve

Garnish with coriander leaves and chili slices. Serve hot.