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4
Easy
By Jill Dupleix
Published 2002
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.