1. Bring the sugar and water to boil in a small pan stirring. Add the chilli, ginger and garlic and let it bubble to reduce for 4 mins until syrupy. 2. Remove from heat and add the lime juice and fish sauce. 3. Chop the salmon into bite size pieces about 2cm squared and coat in the sauce. Lift out the salmon and heat the oil in a frying pan. Add the salmon and fry quickly on both sides to caramelise. Add the sauce to the pan and heat through stir in the Corriander and mint. 4. Serve with rice (preferably jasmine rice) and scatter over the peanuts and spring onions. ---------------------------------------------------------------------------
Nutrition
Ingredients
