DECADENT A FISH DISH

CARAMELISED SALMON AND GREEN PEPPERCORNS

INGREDIENTS:

(Serves 4) 500g salmon fillets; 1tbsp vegetable oil; 100g green peppercorns; 250ml coconut water. For the

marinade: 2tsp finely diced garlic; 2 spring onions, white part only, finely diced; 2tbsp soft brown sugar; 3tbsp fish sauce; 3tsp sesame oil; 1tsp Caramel Sauce (dissolve 500g of granulated sugar in 125ml of water, add another 125ml water and cook until a rich dark reddish-brown colour). To serve: 1 spring onion, sliced on the diagonal; 1 or 2 red chillies, sliced on the diagonal; crispy fried shallots (finely sliced shallots, deep-fried in vegetable oil until crisp)

METHOD:

1. Place the salmon in a bowl, add the ingredients for the marinade, and mix together. Leave to marinate in the fridge for three hours. Take out 30 minutes before cooking to allow the salmon to come to room temperature.

2. Lightly scrape the marinade from the salmon. Aim to remove all the bits in the marinade without removing too much of the sauce. Leave the salmon to one side and reserve the marinade for later use.

3. Heat the oil in a saucepan over a medium heat until it reaches 160 degrees C. One way to tell when the oil is ready – place a wooden chopstick into it. When bubbles form on the surface of the oil it is ready.

4. Add the peppercorns and stir-fry for one minute. Place the salmon, skin-side down, into the pan and cook for three minutes until the skin is crisp. Flip the salmon over and pour in the marinade and coconut water (avoid pouring onto the salmon skin, otherwise it will lose its crispiness). Keep the pan on the heat for a further four minutes until the salmon becomes sticky and golden in colour. Keep the ingredients moving as you don’t want them to burn, but avoid moving the fish.

5. Carefully transfer the salmon to bowls with a little of the cooking liquid. Sprinkle with the spring onion, chillies and shallots. This dish is best served with rice and/or a side of vegetables.