30 minutes (plus chilling time)
Serves 4
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Ingredients:
- Salt and milled pepper
- 4 (250g each) salmon portions, skin on
- 2 Tbsp (30ml) olive oil
Pickling liquid:
- 1 Tbsp (15ml) sesame oil
- 2 spring onions, sliced
- 2 red onions, sliced
- 3 cloves garlic, sliced
- 1cm knob ginger, peeled and sliced into matchsticks
- 1 stalk lemongrass, chopped (optional)
- 1 red chilli, sliced
- 2½ cups (625ml) water
- 1 cup (250ml) rice wine vinegar
- ½ cup (125ml) sugar
- 2 Tbsp (30ml) fresh coriander, chopped
- Pinch chilli flakes
- Juice (60ml) of 1 lemon or 2 limes
- 1 packet (125g) sugar snap peas or mangetout
- Salt and milled pepper
- Lemon or lime wedges, for serving
Method
- Heat a pan until nearly smoking.
- Season salmon and drizzle with oil.
- Grill fish, skin-side down, for 3 minutes per side.
- Remove and set aside.
- Heat sesame oil in a large pot and fry spring onions, red onions, garlic, ginger, lemongrass and chilli for 2-3 minutes.
- Add water, vinegar and sugar and bring to a boil.
- Simmer for about 5-10 minutes until reduced by half.
- Add coriander, chilli flakes and lemon or lime juice.
- Add sugar snap peas or mangetout.
- Simmer for 2-3 minutes until vegetables are cooked. Season.
- Cool slightly before pouring over fish.
- Place fish in a single layer in a roasting pan.
- Pour over pickling liquid and chill in fridge.
- Serve fish with vegetables, pickling liquid and lemon or lime wedges on the side.