Salmon with a very good hot, sweet, sour sauce

Salmon's not my favourite fish, I have to say; I often find it too bland.  But is is good for us, being an oily fish, and as I'm having a couple of meat-free weeks, I'm experimenting beyond my staples of white fish and - more often - seafood.

And this is a fantastic dinner - full of flavour and goodness, easy to make and, importantly, quick. 

All you need to serve two is a couple of skinless, boneless, salmon fillets, rice, some green vegetables if you want them (I had fine beans, mange tout and broccoli), and the ingredients for the sauce.

If you have any sauce left over, it'll keep in the fridge in a jar for at least a week so you might like to double the quantities and eat this again soon.

What you need is for now though is:

1 clove of garlic, chopped finely

1 birds eye red chilli, chopped very finely

a small piece of fresh ginger, peeled and minced

2 tablespoons fish sauce

1.5 teaspoons sugar

1 tablespoon lime juice (probably half a good juicy lime)

1 tablespoon water

First, cook the rice and to save time throw the green veg in with it to cook for the last few minutes.

Drain and put the sieve containing the rice and veg back over the saucepan with a lid on top to keep warm.

While the rice is cooking, make the sauce.

The chopped garlic goes in ... 

The chopped garlic goes in ... 

... and the chopped chilli ...

... and the chopped chilli ...

... and the minced ginger.

... and the minced ginger.

Add the fish sauce ...

Add the fish sauce ...

... sugar ...

... sugar ...

... lime juice ...

... lime juice ...

... and water, then stir until the sugar dissolves. Taste and adjust as necessary.

Put a frying pan over a medium heat, add a splash of olive oil and cook the salmon fillets for four or five minutes on one side then turn and cook for a minute or so more.

Serve with the rice and vegetables and spoon the sauce over.

The Tiniest Thai Rachel Walder salmon and sauce


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