Ingredients For the salmon 2 pieces of salmon, skin on - about 150 g each
35 g caster sugar
1 tbsp low salt soy sauce
1 clove garlic, sliced
1¼ tbsp ginger, cut finely
1 large green chilli, thinly slice (or red if you like it hotter)
1 star anise
1 tbsp sesame seeds
Mint, for garnish (optional)
For the coleslaw 200 g Wombok or Chinese cabbage
½ bunch radish
25 ml lime juice
1 tsp sugar
1½ tsp oil
1½ tsp sesame oil
Method For the salmon
Combine the sugar and 2 tbsp of water in a frying pan. Cook over a medium heat without stirring and when the sugar has dissolved, cook for about 7 minutes or until it turns a caramel colour.
Working quickly, and working over the sink, add another 2 tbsp water and the soy sauce - be careful as the mixture will spit.
Add the ginger, garlic, chilli, and star anise.
Simmer again for about 3 minutes.
Add the fish skin down.
Bring the caramel mixture back to the boil and simmer, turning the fish once. Cook until the fish is JUST cooked through, not well done - this will take about 5 - 8 minutes depending on the thickness of each piece.
For the coleslaw
Chop the carrot, cabbage and radish into fine matchsticks, but do not use an electrical chopper as it grates too finely (I did and the coleslaw was too watery!).
Mix the lime juice, sugar, and two different oils in a bowl.
Pour this over the coleslaw just before serving, and when served, sprinkle the sesame seeds (which can be toasted), on top.
Serve the salmon on a bed of the Vietnamese coleslaw, and decorate with mint leaves (optional).