Tuesday, July 24, 2012
This was dinner. Usually, when I cook a salmon dish, it would be with rice or potatoes. Today, I just felt like a sandwich. With a cuppa. Just for a change.
The only thing I bought was the baguette. Everything else, I already on hand. It turned out to be quite a filling meal, actually! The sauce tasted something like teriyaki, but with a lot more funk, courtesy of the pungent fish sauce - which I love, by the way! I want to make this again, but with pickled carrots and coriander leaves to make it a proper bánh mì.
Have you cooked something different lately? It's always good to try new things out. :) Have a good rest-of-the-week, everyone!
(from Closet Cooking)
Servings: makes 2-4
- 2 tbsp water
- 1/4 cup sugar
- 2 tbsp fish sauce
- 1 lime, juice (use lemon juice if you really can't get lime)
- 2 tbsp water
- 1 fresh red chilli, sliced
- 2 cloves garlic, chopped
- 2 shallots, finely diced
- 1 pound salmon, deboned and cut into large chunks
1. Heat the water and sugar over medium heat and simmer until it turns a deep golden brown.
2. Mix the fish sauce, lime juice, and water and carefully add it to the pan, then heat until the caramel dissolves.
3. Add the chilli, garlic and shallots and simmer until tender, about a minute.
4. Add the salmon* and simmer until cooked, about 2-3 minutes per side and set aside.
* Note: I did it slightly differently. I pan grilled the salmon (marinated with a squeeze of lemon and salt), then drenched it with the sauce when it was time to eat. The only reason is because I like my salmon slightly crispy on the outside.
5. Increase the heat to medium-high and simmer the sauce until it thickens, about 3-5 minutes.
6. Serve the salmon along with the reduced and thickened sauce poured over it.