serves four people
4 salmon fillets with skin
9 tomatoes
2 spring onions
5cm sliced ginger
6 cloves garlic, chopped
3-5 small red chillies
1/2 cup soy sauce
1/2 cup sesame oil
2 tbsp fish sauce
1 tbsp sugar
4 salmon fillets with skin | 1/2 cup soy sauce | 1/2 cup sesame oil
Marinate the salmon in soy sauce and sesame oil. Make a few shallow cuts in the skin for the sauce to soak in and so the skin won't curl during frying.
5cm sliced ginger | 6 cloves garlic, chopped | 3-5 small red chillies | 9 tomatoes
Fry ginger and chopped garlic in a large pan or wok for a minute, then add chopped chillies. Chop tomatoes into rough wedges and add.
1 tbsp sugar | fish sauce | soy sauce | 2 spring onions | salt | pepper
To cook the tomato sauce, first add sugar, a splash of fish sauce, and some soy sauce. Cook the tomatoes down, squishing with a fork, adding water when needed. Cook for 15 minutes. After, add sliced spring onions. Taste and adjust with salt, pepper, and fish sauce.
4 tbsp lime juice | 1 small bunch coriander | fish sauce
In a separate frying pan, heat cooking oil and fry the salmon on medium, skin side first. Cook for 5 minutes skin side down, then flip and cook for a further minute. Add sauce around the salmon, then finish by letting it cook for another minute in the sauce.