Caramel Salmon and Lime

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Simple Food

By Jill Dupleix

Published 2002

  • About

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.

Ingredients

  • 4 thick salmon fillets, around 180 g each
  • 200 g bean sprouts

Method

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.