Panfried Salmon with Vietnamese Sauce

Cook time 20 minutes
Servings 4


4 x 180g salmon cutlets or fillets, skin scored a few times
1 tbsp vegetable oil
1 clove of garlic
½ a small red chilli
1 tbsp caster sugar
Juice of ½ lime
¼ cup of fish sauce
¼ cup water
4 spring onions, finely sliced and the place in iced water to curl
1 small handful of Vietnamese mint or regular mint
1 Lebanese cucumber, halved and seeds removed, julienned
3 tbsp crispy fried shallots
Steamed rice, to serve

Panfried Salmon with Vietnamese Sauce


Bring the fish fillets out of the fridge 20 minutes before cooking.

For the sauce, place the garlic in a mortar and pestle with a small pinch of salt and pound to form a paste. Add the chilli and pound again. Add the sugar, lime juice, fish sauce and water. Mix together.

For the salad combine the spring the onions, mint and cucumber. Drizzle over 2 tablespoons of the sauce and reserve the rest.

Place the fish on a plate and pat the skin dry with a paper towel. Score the skin (not going through to the flesh) with a really sharp knife, about 3 or 4 times on each piece of fish. Drizzle over oil and season lightly with salt. Heat a pan over a medium heat and cook the fish for 3-4 minutes on each side, starting with skin side down. Remove and rest on a plate for 2 minutes before resting on a bed of rice.

Drizzle over extra sauce and then top with the salad and crispy fried shallots.

PDF of this recipe available here.