Sticky Vietnamese Salmon
1 t vegetable oil
4 x pinboned salmon portions, skinless
4cm-piece fresh ginger, peeled, cut into matchsticks
2 garlic cloves, thinly sliced lengthways
1 long fresh red chilli, halved lengthways
100g (½ C packed) brown sugar
60ml (¼ C) fish sauce
2 T fresh lime juice
1 bunch baby pak choy, halved lengthways
2 spring onions, thinly sliced diagonally
Steamed jasmine rice, to serve
Lime cheeks, to serve
- Heat oil in a non-stick frying pan over medium-high heat. Cook the salmon, top-side down, for 2 minutes or until golden. Transfer to a plate.
- Add ginger, garlic and chilli to pan. Cook, stirring, for 1 minute or until aromatic. Add sugar, fish sauce and lime juice. Stir until sugar dissolves. Reduce heat to low. Return salmon, top-side up, to pan. Cover and cook for 2 minutes.
- Add the pak choy. Cook, covered, for 2 minutes or until pak choy is bright green and salmon flakes easily when tested with a fork. Uncover and simmer for 2 minutes or until sauce thickens slightly. Divide among serving bowls. Top with the spring onions and serve with rice and lime cheeks.
Recipe adapted from taste.com.au
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