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Recipe: Vietnamese Caramel Salmon by Asian Food Channel

Here’s a quick and easy recipe for a spicy Vietnamese take on a succulent salmon dish.


Serves 4 people

  • 4 salmon fillets, skinned
  • 150 g sugar
  • 150 ml water
  • 3 large garlic cloves, finely sliced
  • 1 red chili, finely sliced
  • 1 pc 4 cm ginger, peeled and julienned
  • 3 Tbsp Vietnamese fish sauce
  • 2 bok choy, sliced in half
  • 1 small bunch fresh coriander, leaves stripped for garnish
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Step 2 – Cook salmon and bok choy

  • Add in the salmon fillets, turning to coat completely in the mixture.
  • Reduce the heat and cook for another 6 minutes or until the salmon is cooked all the way through. Add the bok choy and cook for a minute, then remove from heat.
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