Ingredients
2 salmon fillets
2 tbsps of vegetable oil
1 clove of garlic
3 shallots
75g of sugar
2 tbsps of fish sauce
1 sping onion
1 bird’s eye chilli
Method
Place the salmon flat on a board. Cut the salmon into chiunks. Put the oil in a small saucepan over a medium heat, add the garlic and shallots and fry until garlic turns golden brown.
Strain the oil through a fine sieve into a small clay pot, discarding the garlic and shallots.
Add the sugar and 1 tablespoon of water to the clay pot over medium heat. Cook for about 5 minutes to make a rich, dark caramel, then add the salmon.
Seal the fish on all sides in the caramel, then add the fish sauce and 3 tablespoons of water and bring to the boil.
Reduce the heat slightly and continue to cook the fish for about 5 minutes, or until cooked through.
Garnish the dish with spring onions, chilli and black pepper.
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