An unbeatable combination of Thai tastes - chilli, coriander, mint, sugar, lime juice and fish sauce - is just the thing for delicate, rich, flesh-pink salmon.
To make the sauce, dissolve the sugar in the water in a small pan and bring to the boil, stirring. Add the chilli, ginger and garlic, and let it bubble away to reduce (but not boil over) for 4 to 5 minutes until quite syrupy. Remove from the heat, and add the fish sauce and lime juice.
Cut the salmon into bite-sized pieces, about 3 cm square, and coat lightly in the caramel sauce.
Pour a jug of boiling water over the bean sprouts, then drain and set aside.
Heat the oil in a non-stick fry pan, and fry the salmon quickly until caramelised, keeping the inside pink.
Combine the salmon, mint, coriander, spring onion and bean sprouts in a bowl, and toss well. Arrange on warmed dinner plates, spoon the warm sauce over the top, and scatter with peanuts. Serve with lime quarters and plenty of rice.
© 2002 Jill Dupleix. All rights reserved.