Stranger Foods

VietnameseSticky salmon fillet in a ginger soy glaze

Serves 2 | Prep 15 mins | Cook 25 mins

Photograph of Sticky salmon fillet in a ginger soy glaze.

When it comes to food, I’m a huge fan of anything with ‘sticky’ in the title and I wanted to create that wonderful quality here, but in a slightly more subtle way, so that it could be enjoyed with a delicately flavoured ingredient like fish. This recipe combines my love for sticky sauce with wonderful salmon; hopefully you enjoy the combination as much as I do.

Source: Vietnamese Made Easy

Ingredients

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2 fillets sockeye salmon, skin on, about 180 g each (or regular salmon if not available)
½ tsp salt
4 tbsp vegetable oil
3 leeks, halved
30 g fresh ginger, half thinly sliced and half minced
15 g curly parsley leaves
2 tbsp light soy sauce
4 tbsp sweet chilli sauce
2 tbsp fish sauce
1 tbsp tamarind paste

Instructions

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Preheat the oven to 170°C/Gas 4. Pat the salmon dry and rub the salt into the skin.
Add 1 tablespoon of the oil to an ovenproof frying pan and bring to a medium heat. Place the salmon fillets skin-side down in the pan and cook for , until the skin is crispy. Transfer to the oven and bake for , then take out and set aside to rest.
Using the same pan, char the baby leeks over a high heat for about on each side, then set aside.
Add 2 tablespoons of the oil to a small saucepan and bring to a medium heat. Fry the sliced ginger and the parsley for until crispy. Set aside on paper towels to soak up any excess oil.
Add the remaining tablespoon of oil to the same pan with the minced ginger. Cook for then add the soy sauce, sweet chilli sauce, fish sauce and tamarind paste. Stir together well and leave on the heat for a further . Once it has reached a thick consistency and you start to see bubbles, remove from the heat.
Serve the salmon and leeks with the sliced ginger, then pour over the sauce. Garnish with the crispy parsley and enjoy with some fluffy jasmine rice, if you like.

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