Using caramelized sugar to flavor savory dishes, a technique popular in Vietnamese cuisine, may seem unconventional at first glance. However, the its outcome is anything but ordinary—rich, deep, and irresistibly delicious. Fish and chicken are commonly prepared using this method, with salmon often considered the most delicious of all.
Servings: 4
Time to Prepare : Approx. 30 minutes
Duration to Cook: Approx. 20 minutes
Ingredients:
- Caster sugar = 1/3 cup or 75gm .
- Low-salt soy sauce = 2 tablespoons
- Garlic, sliced thinly = 2 cloves
- Ginger, finely matchstick-cut = 2 1/2 tablespoons
- Red chili, thinly sliced = 1 small fresh
- Star anise = 1 piece
- Salmon or ocean trout fillets = 4 pieces (each weighing 150g), skin-on and pin-boned
- Toasted sesame seeds = 2 tablespoons
- Mint and coriander sprigs for serving
Vietnamese coleslaw
Chinese cabbage = 400g (about ¼ large) , very thinly sliced
Carrots = 2 cut into fine matchsticks
Radishes = 1 bunch ,very thinly sliced
Lime juice = ¼ cup (60ml)
Caster sugar = 2 teaspoons
Peanut oil = 3 teaspoons
Sesame oil = 3 teaspoons
Method
In a large, deep, heavy-based frying pan, combine the caster sugar and 2 tablespoons of water.
Heat over medium heat without stirring until the sugar dissolves. Let the mixture boil for about 5 minutes or until it transforms into a deep caramel color.
Swiftly remove the pan from the heat, then add another 2 tablespoons of water and the soy sauce, being cautious as the mixture may splatter.
Introduce the garlic, ginger, chili, and star anise, and simmer over medium heat for approximately 2 minutes or until the mixture is smooth.
Place the fish in the pan in a single layer, skin-side down. Bring the caramel mixture back to a simmer and cook the fish, turning it once, for 6–8 minutes or until it is just cooked through.
For the coleslaw, combine the cabbage, carrot, and radish in a large bowl. In a small bowl, whisk together the lime juice, caster sugar, and oils until well combined. Pour the dressing over the salad and toss to coat evenly.
Place the salmon on a serving plate over a bed of coleslaw. Spoon the sauce over the salmon and sprinkle with sesame seeds and herbs before serving.
