Salmon with Nuoc Cham and Coconut Recipe

Take a culinary trip to Vietnam with the bright, fresh flavors of this dish.

Take a culinary trip to Vietnam with the bright, fresh flavors of this dish.

Salmon with Nuoc Cham and Coconut Recipe

Him Uy de Baron
Take a culinary trip to Vietnam with the bright, fresh flavors of this dish.
Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 35 minutes
Course Main Dishes
Cuisine Vietnamese
Servings 4

Ingredients
  

Salmon with Nuoc Cham and Coconut Ingredients

  • 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

Instructions
 

  • 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.
Keyword salmon with nuoc cham, Vietnamese recipe
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