This is such a lovely light meal boasting hot and sour flavours. We used deliciously fatty salmon fillets, but any fish fillets will do. You can enjoy this light meal as a fish broth, or simply pour the whole lot on rice or rice noodles.
- 1 TB olive oil
- 2 salmon fillets
- 2 cloves garlic, peeled and crushed
- 2 tsp ginger paste
- 2 spring onions, sliced
- 2 TB lime juice
- 1 TB fish sauce
- 110g mange tout
- 1 TB honey
- ½ small red chilli, finely diced
- Small handful coriander leaves, to finish
- Heat the olive oil in a non-stick pan and fry the salmon skin-side down until the skin is golden and crispy. Flip over and cook the salmon fillets on all sides until done to your liking. (I don’t like my salmon overcooked. If you are the same, another 1-2 minutes will suffice. If you prefer it well done, cook for longer.)
- Remove the salmon from the pan and set aside.
- Add the garlic, ginger and spring onions to the pan, but to avoid the garlic burning (which happens quickly) simply remove the pan from the heat and cook in the residual heat – using a spatula to continuously stir the mixture.
- Deglaze the pan by adding the lime juice along with 450ml of warm water. Return the pan to the heat and allow this mixture to reduce by half to intensify the flavours. In the last approximate 4 minutes, add the mange tout and honey.
- Once reduced, divide between two bowls (or appropriate serving dishes) and place the warm salmon fillets on top. Scatter over the finely diced red chilli and coriander.
- Enjoy as-is (as a salmon ‘broth’) or simply serve the whole lot over noodles or rice to absorb the fresh flavours.