Caramel Salmon and Lime
Caroline
ingredients
- 4 salmon fillets
- 2 cups bean sprouts
- 2 tbsp vegetable oil
- 1 cup mint leaves
- 1/2 cup cilantro leaves
- 1 green onion, finely sliced
- 2 tbsp salted peanuts, crushed
- Sauce:
- 1/2 cup soft brown sugar
- 1/2 cup water
- 1 hot red chili pepper, thinly sliced
- 2 inch piece fresh ginger, thinly sliced
- 2 garlic cloves, minced
- 4 tbsp fish sauce
- 4 tbsp lime juice
directions
- 1
To make the sauce, dissolve the sugar in the water in a small pan and bring to a boil. Add the chili, ginger and garlic and let bubble away for 5 minutes until syrupy. Remove from heat and add fish sauce and lime juice.
- 2
Pour boiling water over the bean sprouts and drain.
- 3
Heat the oil and fry the salmon for a total of about 7 minutes.
- 4
Combine the mint, cilantro, green onion and bean sprouts in a bowl. Arrange on top of warm, cooked rice. Put salmon fillet on top of vegetables and spoon warm sauce over, then peanuts.
notes
Thank you Harold and Petra for carrying the cheical toilet for our entire trip!
Source: Nigella
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