Cooking Time: 15 minutes
This is a brilliantly simple south-east Asian recipe, which is traditionally cooked in a clay pot and served, still sizzling, straight to the table. In Vietnam this is often made with catfish but it’s quite delicious with salmon; the sticky and sweet caramel sauce is infused with wonderful aromas from the ginger and coriander. Serve the salmon as it is here or with warm rice and a generous spoonful of the aromatic sauce.
75g caster sugar
2 tbsp Soy sauce
Squeeze of lime juice
4 skinless salmon fillets
3 large garlic cloves, thinly sliced
Thumb-sized piece of fresh ginger, peeled and julienned
Small bunch of spring onions, half thinly sliced on the diagonal, half cut into thin strips and chilled in iced water
1 red chilli, thinly sliced
4 baby bok choy or choi sum, halved lengthways
Handful of coriander leaves, to serve
2 tbsp toasted sesame seeds, to serve
1.Place a wok over a medium–high heat. Add the sugar and 50ml of water and cook for 5 minutes, swirling the pan occasionally until you are left with a dark caramel. Add the Soy sauce and lime juice and bubble together.
2.Add the salmon fillets, garlic, ginger, the diagonally sliced spring onions and chilli, turning to coat everything completely in the mixture.
3.Pour in another 50ml of water and bring to the boil. Reduce the heat and cook for 3 minutes then add the bok choy and cook for a further 3–4 minutes until the salmon is cooked all the way through.
4.Remove from the heat and garnish with the coriander leaves, spring onion strips and toasted sesame seeds.