This is a brilliantly simple Southeast Asian recipe, traditionally cooked in a clay pot and served, still sizzling, straight to the table. In Vietnam it is often made with catfish, but fillets of salmon make a delicious substitute. The sticky and sweet caramel sauce is infused with the wonderful aromas of ginger and chile. Make sure that you use a super clean pan, preferably one that is not nonstick. If your sugar begins to crystallize, simply add a few tablespoons of water and you should be able to rescue it. Serve the salmon with warm rice and a generous spoonful of the aromatic caramel sauce.
Recipe courtesy of
Episode: Hanoi Kitchen
Vietnamese Caramel Salmon with Sticky Rice
Total:
30 min
Active:
30 min
Yield:
4 servings
Level:
Intermediate
Total:
30 min
Active:
30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 150 grams (5.5 ounces) superfine sugar
  • 3 large cloves garlic, finely sliced
  • 1 red chile, finely sliced
  • 1 thumb-size piece ginger, peeled and julienned
  • 3 tablespoons fish sauce (preferably Vietnamese)
  • 4 salmon fillets, skinned
  • 2 heads bok choy, halved lengthwise
  • 1 small bunch fresh cilantro, leaves stripped
  • 1 small bunch spring onions, finely sliced and placed in cold water
  • Sticky rice, for serving

Directions

Place a large, high-sided frying pan or wok over medium-high heat. Add the sugar and 100 milliliters (1/2 cup) water and cook for 5 minutes, swirling the pan occasionally until you are left with a dark caramel. Do not be tempted to stir the mixture.

Add the garlic, chile and ginger and mix through. Pour in 50 milliliters (1/4 cup) water and the fish sauce and bring to a steady boil. Add in the salmon fillets and bok choy, turning to coat completely in the caramel mixture.

Reduce the heat and cook until the salmon is cooked all the way through, 6 minutes. Remove from the heat and garnish with cilantro and drained spring onion curls.

Serve straight away in warmed bowls with warm sticky rice.

Categories:

IDEAS YOU'LL LOVE

Caramel Salmon

Recipe courtesy of William Granger

Vietnamese Steak Tartare

Recipe courtesy of Luke Nguyen

Vietnamese Chicken Salad

Recipe courtesy of Bill Granger

Vietnamese Ice Coffee Panna Cotta

Recipe courtesy of Zoe Francois

Vietnamese Fresh Prawn Summer Rolls

Vietnamese Coffee and Condensed Milk Panna Cotta

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Carnival Eats

10:30am | 9:30c

Carnival Eats

11am | 10c

Carnival Eats

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c

Good Eats

5pm | 4c

Good Eats

5:30pm | 4:30c

Good Eats

6pm | 5c

Good Eats

6:30pm | 5:30c

Good Eats

7pm | 6c

Good Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Wars

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Wars

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here