Ingredients
¼ cup caster sugar
(60g)
½ cup water
(125ml)
1 tbsp fish sauce
1 tbsp lime juice
2 tbsp peanut oil
4 fillets salmon
about 150g each
2 cloves garlic
sliced
1 long red chilli
finely sliced
3 shallots
cut into 3cm batons
steamed rice
to serve
green vegetables
to serve
Allergy Advice
Contains Fish
Contains Nuts
Equipment
- 1 saucepan
- 1 nonstick frypan
Instructions
- Heat sugar in a saucepan over medium heat until it has melted and started to brown, swirling the pan occasionally. Carefully pour in water and stir for 3 minutes until dissolved. Add fish sauce and lime juice and continue cooking for a further minute. Set aside.
- Heat 1 tbsp oil in a nonstick frypan. Cook salmon fillets skin-side down for 3 minutes. Turn and cook for a further 2 minutes until almost done. Remove from pan and set aside.
- Heat remaining oil in frypan. Add garlic, chilli and shallots and stir-fry for 1 minute. Add caramel and stir to combine. Gently return salmon to pan, spooning over sauce for a further minute until cooked through. Serve salmon with rice and steamed Asian greens.
Notes
Tip
Be very careful when melting the sugar as the temperature is very high. It will bubble up fiercely when you add the water.
Tip
Don’t overcook the caramel – there’s a fine line between dark and sticky, and burnt.
