Slow-cooked caramel salmon with mango slaw

Serves 6-8 SALMON

1.5kg salmon fillet, deboned, skin on

1 Tbsp sesame oil

1 large thumb-sized piece of ginger, peeled and grated

4 cloves garlic, finely sliced

1 red chilli, finely sliced 1⁄4 cup fish sauce 1⁄4 cup soy sauce 1⁄4 cup rice wine vinegar 3⁄4 cup brown sugar

MANGO SLAW

1 mango, peeled and thinly sliced 1⁄2 a red cabbage, shredded

2 large bunches mint and coriander

3 spring onions, thinly sliced 1⁄4 cup caster sugar

1 small red chilli, roughly chopped

1 garlic clove, finely chopped 1⁄4 cup each fish sauce and lemon or lime juice Heat oven to 150C fanbake. Season salmon with salt and pepper on both sides. Place in a large baking dish and set aside. Drizzle oil in a frying pan over a medium heat. Gently fry ginger, garlic and chilli for a minute or two. Add fish sauce, soy sauce, rice wine vinegar and sugar along with 1⁄2 cup of water.

Simmer until sugar has dissolved then pour over salmon.

Bake until salmon is just turning opaque around the edges and is nearly cooked through, 25 to 35 minutes.

Meanwhile, for mango slaw, toss together mango, cabbage, herbs and spring onions.

For the dressing, stir all ingredients together, then just before serving, toss through salad.