I love this recipe because its flavors instantly transport you to Southeast Asia, and it only takes minutes to make.
Technique tip: Don't be tempted to stir the sugar in the pan while making the caramel; this will only leave you with a lumpy sauce. Take your time and swirl the pan until all the sugar granules have dissolved.
Swap option: This dish also works wonderfully with monkfish or even cod.
- 2/3 cup caster sugar
- 3 tablespoons Thai fish sauce
- 1 squeeze lime juice
- 4 skinless salmon fillets
- 3 large cloves garlic, thinly sliced
- 1 thumb-sized piece fresh ginger, peeled and cut into thin matchsticks
- 1 small bunch half thinly sliced on a diagonal, half cut into thin strips and chilled in ice water
- 1 red chile, thinly sliced
- 4 baby bok choy or choy sum, halved lengthwise
- 1 handful cilantro, to serve
- 2 tablespoons toasted sesame seeds, to serve
1. Place a wok over medium-high heat. Add the sugar and 2/3 cups of water and cook for 5 minutes, swirling the pan occasionally until you are left with a dark caramel. Add the fish sauce and lime juice and bubble together.
2. Add the salmon fillets, garlic, ginger, the diagonally sliced spring onions and chile, turning to coat everything completely in the mixture.
3. Pour in another 2/3 cup of water and bring to a boil. Reduce the heat and cook for 3 minutes then add the bok choy and cook for another 3-4 minutes until the salmon is cooked all the way through.
4. Remove from the heat and garnish with cilantro leaves, spring onion strips and toasted sesame seeds.