INGREDIENTS – Serves 4
2 Tablespoons vegetable oil
1 Small Red Chilli, seeded and chopped
2 Garlic cloves finely minced
1 Red Pepper seeded and sliced in thin juliennes
2 Tablespoons Palm Sugar (brown sugar will work as well)
1 Tablespoon Rice Vinegar
1 Tablespoon Soy Sauce
1 Cup water
2 Teaspoon Cornstarch with 1 tablespoon Water
2 Teaspoons Lemon Juice
2 Tablespoons Cilantro for garnish
4 Salmon Fillets
METHOD
For the Sauce :
In a wok or frying pan over medium-high heat, warm 1 tablespoon of vegetable oil. Add the chilli, garlic and red pepper and cook, stirring occasionally, until the bell pepper is softened, about 3 minutes.
Stir in the sugar, vinegar, soy sauce and water. Reduce the heat to low and simmer until flavours are blended, about 5 minutes. Stir in the cornstarch and water. Bring to a boil and cook until thickens, about 2 minutes. Set aside.
In a frying pas over medium-high heat, warm remaining tablespoon of vegetable oil and cook the salmon on both sides. 2-3 minutes on each side.
Plate the salmon and serve with a vegetable, rice or noodles. Simply pour the sauce over the fish and serve.
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