This is a brilliantly simple south-east Asian recipe, which is traditionally cooked in a clay pot and served, still sizzling, straight to the table.
Ingredients
Cook Time: 15 minutes
Serves: 4
- 75g caster sugar
- 2 tbsp Soy sauce
- Squeeze of lime juice
- 4 skinless salmon fillets
- 3 large garlic cloves, thinly sliced
- Thumb-sized piece of fresh ginger, peeled and julienned
- Small bunch of spring onions, half thinly sliced on the diagonal, half cut into thin strips and chilled in iced water
- 1 red chilli, thinly sliced
- 4 baby bok choy or choi sum, halved lengthways
- Handful of coriander leaves, to serve
- 2 tbsp toasted sesame seeds, to serve
Method
- Place a wok over a medium–high heat. Add the sugar and 50ml of water and cook for 5 minutes, swirling the pan occasionally until you are left with a dark caramel.
- Add the Soy sauce and lime juice and bubble together.
- Add the salmon fillets, garlic, ginger, the diagonally sliced spring onions and chilli, turning to coat everything completely in the mixture.
- Pour in another 50ml of water and bring to the boil. Reduce the heat and cook for 3 minutes then add the bok choy and cook for a further 3–4 minutes until the salmon is cooked all the way through.
- Remove from the heat and garnish with the coriander leaves, spring onion strips and toasted sesame seeds.

Notes:
This is a brilliantly simple south-east Asian recipe, which is traditionally cooked in a clay pot and served, still sizzling, straight to the table.
In Vietnam, this is often made with catfish but it’s quite delicious with salmon; the sticky and sweet caramel sauce is infused with wonderful aromas from the ginger and coriander.
Serve the salmon as it is here or with warm rice and a generous spoonful of the aromatic sauce.
Nutritional:
KCALS: 434
FAT: 24g
SAT FAT: 4g
CARBS: 22g
SUGARS: 21g
FIBRE: 2g
PROTEIN: 32g
SALT: 1.81g