Antony Suvalko’s Caramel Galangal Salmon


Simple and quick to put together, this indulgently crispy salmon can be prepared hours in advance

800g salmon fillets or ocean trout, skin on
90g caster sugar
125ml coconut water, or more if necessary
• 2 1/2 tablespoons fish sauce
1 tablespoon oyster sauce
2 garlic cloves, thinly sliced
4 cm piece fresh galangal, cut into fine matchsticks
2 red bird’s eye chillies, thinly sliced, to serve

1 Remove any pin bones from the salmon, then cut the fish into 4–5 cm pieces. Set aside.
2 Combine the sugar with 2 1⁄2 tablespoons water in a large, deep frying pan over medium heat. Cook, without stirring, for about 3 minutes or until the sugar has dissolved and the mixture is boiling.
Cook for another 5–6 minutes or until the mixture has thickened and smells caramelised. Be careful as the mixture will now be very hot!
4 Working quickly, remove the pan from the heat, add the coconut water and fish sauce, taking care as the mixture will spit.
5 Add the oyster sauce, garlic and galangal, swirling the pan to combine everything, then return the pan to the heat and simmer for 2 minutes to allow the flavours to develop.
6 Add the fish to the pan, skin side up, in a single layer if possible. Bring the caramel mixture to a simmer and cook, turning the fish once during cooking time, for 6–7 minutes or until just cooked through.
7 Add a little extra coconut water if the sauce reduces too quickly.
8 Spoon the sauce over the fish and serve with the sliced chillies on the side.

Recipe courtesy of Antony Suvalko, extracted from East.


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