Take a culinary trip to Vietnam with the bright, fresh flavors of this dish.
3/4 cup water
3 tablespoons brown sugar
1/2 cup coconut cream (kakang gata)
1/2 cup fish sauce (patis)
3 tablespoons rice vinegar
1/4 cup lime juice
2 red chili pepper (siling labuyo), minced
2 cloves garlic, minced
3 tablespoons cilantro (wansoy), (wansoy)
2 tablespoons cooking oil
4 pieces salmon, (use fillet), 150-grams each
1 teaspoon salt
cilantro (wansoy), (leaves), Optional
Make the nuoc cham: Combine water, brown sugar, and coconut cream in a saucepan and simmer over medium-low heat. Stir to dissolve sugar. Add fish sauce, vinegar, lime juice, chilies, and garlic. Stir in chopped cilantro.
Heat oil in a pan over medium-high heat. Season 2 salmon fillets with salt, and sear, skin side down, for 3 minutes. Flip then cook other side for 2 more minutes for medium doneness. Repeat with remaining fillets.
Right before serving, pour nuoc cham over cooked salmon. Garnish with cilantro, fried shallots, and lime slices, if desired.
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