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
- To serve, mint and coriander sprigs
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
- 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.
- 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.
- Serve the salmon on a bed of coleslaw, with the sauce spooned over and the sesame seeds and herbs scattered on top.
This recipe is an excerpt from the Baker IDI Blood Pressure Diet and Lifestyle Plan which provides more than 80 delicious recipes to get you on the road to reducing your blood pressure.
