Vietnamese caramel salmon

Serve the salmon as it is here, or with warm rice and a generous spoonful of the aromatic sauce.

HANDS-ON TIME: 15 MINUTES COOK TIME: 15 MINUTES SERVES FOUR INGREDIENTS

75g caster sugar

2 tbsp Thai fish sauce

Squeeze of lime juice

4 skinless salmon fillets

3 large garlic cloves, thinly sliced Thumb-sized piece of fresh ginger, peeled and julienned

Small bunch of spring onions, half thinly sliced on the diagonal, half cut into thin strips and chilled in iced water

1 red chilli, thinly sliced

4 baby bok choy or choi sum, halved lengthways

Handful of coriander leaves, to serve 2 tbsp toasted sesame seeds, to serve

METHOD

Place a wok over a medium-high heat. Add the sugar and 50ml of water and cook for five minutes, swirling the pan occasionally until you are left with a dark caramel.

Add the fish sauce and lime juice and bubble together.

Add the salmon fillets, garlic, ginger, the diagonally sliced spring onions and chilli, turning to coat everything completely in the mixture.

Pour in another 50ml of water and bring to the boil. Reduce the heat and cook for three minutes, then add the bok choy and cook for a further three to four minutes until the salmon is cooked all the way through.

Remove from the heat and garnish with the coriander leaves, spring onion strips and toasted sesame seeds. and place over a mediumhigh heat.

Dust the meat in the seasoned flour, then fry in batches until browned all over. Remove with a slotted spoon and set aside.

Drop the butter into the pan, add the onion and leek and fry for five minutes before adding the mushrooms. Increase the heat, season with salt and pepper and cook until the mushrooms are lovely and golden, then add the garlic and cook for 30 seconds.

Cook the pasta in a large saucepan of boiling salted water for one or two minutes then drain.

Return the meat and juices to the frying pan and pour in the wine; bubble for a minute then add the lemon zest, cream, mustard, a splash of water to loosen, and the paprika.

Add the tagliatelle and toss well together to coat the pasta in the lovely creamy sauce then serve scattered with lots of parsley and a squeeze of lemon juice.