Caramel ginger salmon with Vietnamese coleslaw

Serves 4

Preparation time: 30 minutes
Cooking time: 20 minutes

Ingredients
⅓ cup (75g) caster sugar
2 tablespoons low-salt soy sauce
2 cloves garlic, thinly sliced
2½ tablespoons ginger, cut into very fine matchsticks
1 small fresh red chilli, thinly sliced
1 star anise
4 × 150g salmon or ocean trout fillets, skin-on and pin-boned
2 tablespoons toasted sesame seeds
mint and coriander sprigs, to serve

Vietnamese coleslaw
400g (about ¼ large) Chinese cabbage, very thinly sliced
2 carrots, cut into fi ne matchsticks
1 bunch radishes, very thinly sliced
¼ cup (60ml) lime juice
2 teaspoons caster sugar
3 teaspoons peanut oil
3 teaspoons sesame oil

Preparation

1. Combine the caster sugar and 2 tablespoons water in a large deep heavy-based frying pan, then cook over medium heat without stirring until the sugar has dissolved. Boil the mixture for 5 minutes or until it turns a deep caramel colour. Working quickly, remove the pan from the heat, then add another 2 tablespoons of water and the soy sauce, taking care as the mixture will spit. Add the garlic, ginger, chilli and star anise, then simmer over medium heat for 2 minutes or until smooth. Add the fish to the pan in a single layer, skin-side down, then bring the caramel mixture back to a simmer and cook, turning the fish once, for 6–8 minutes or until just cooked through.

2. Meanwhile, for the coleslaw, place the cabbage, carrot and radish in a large bowl and mix well. Whisk the lime juice, caster sugar and oils in a small bowl to combine well, then pour over the salad and toss to coat.
3. Serve the salmon on a bed of coleslaw, with the sauce spooned over and the sesame seeds and herbs scattered on top.