This was our delicious dinner last night for Good Friday.
This is a quick and simple meal to make and we all enjoy this sauce so much. It has a lovely balance of sweet and spicy which cuts through the richness of the salmon. We can serve just about any vegetable to our youngest and he’ll eat it with no complaints if it’s smothered in this sauce.
I find the Yeo’s brand of Sambal Oeleck not overly spicy, so I add more until I’m happy with the spiciness.
Update: I didn’t realise that I had run out of Sambal Oelek when I made this last night, so I had to improvise. I added a slightly heaped ⅛ teaspoon of freshly minced garlic and ginger, a sprinkling of cayenne pepper and chilli flakes to taste. It had a milder flavour compared to using the Sambal Oelek, but it was still delicious.
90g (3.2 ounces or ½ cup minus ½ teaspoon) golden/raw caster sugar or superfine white sugar
60ml (¼ cup) gluten free fish sauce (I use this brand)
1 tablespoon gluten free rice wine vinegar (I use this brand)
4 spring onions, thinly sliced
1 to 2 tablespoons Yeo’s Sambal Oeleck, or to taste (if using a different brand, check the spice level for personal taste first)
4 x 200g salmon fillets
Oil for frying
Place the sugar and 2 tablespoons of water in a small saucepan and cook over a medium heat for 5 minutes, shaking the pan occasionally. Once the sugar melts it will be deep and golden in colour and toffee like.
Remove from the heat and add the fish sauce, spring onion, chilli and vinegar, then stir to combine. If your fish and rice wine vinegar have come straight from the refrigerator, the hot sugar syrup may harden slightly. But don’t worry, just put your pan back over a low heat and it will liquefy again. Once liquid again, take off the heat and set aside. Taste and add more Sambal Oeleck if you like it spicier.
Season the salmon lightly with salt and heat a frying pan over medium heat, add approx 1½ tablespoons of oil and then place 2 salmon fillets, skin side down and cook on one side for 2 minutes, until nicely browned. Then turn and cook the other side for another 2 minutes. Transfer to a tray and keep warm while you cook the other 2 fillets. Just wrap in foil to do this, but don’t put them in the oven, even at a low heat, as it will dry the fish out.
Once the other fish fillets have been cooked, gently reheat your sauce.
Place your salmon over hot steamed rice, liberally spoon over the sauce and serve with steamed vegetables of your choice.
Recipe by: The Gluten & Dairy Free Bakehouse
Here is some information about the Yeo’s brand, which may be useful to you.