Sticky Vietnamese salmon

Ingredients

• 1 tbsp vegetable oil
• 4 (about 180g each) skinless salmon fillets
• 4cm-piece fresh ginger, peeled, cut into matchsticks
• 2 garlic cloves, thinly sliced lengthways
• 1 long fresh red chilli, halved lengthways
• 100g (1/2 cup, firmly packed) brown sugar
• 60ml (1/4 cup) fish sauce
• 1 tbsp fresh lime juice
• 1 bunch baby pak choy, halved lengthways
• 1 green shallot, thinly sliced diagonally
• steamed jasmine rice, to serve
• lime cheeks, to serve

Method

1. Heat oil (1 tbsp vegetable oil) in a non-stick frying pan over mediumhigh heat. Cook the salmon (4 (about 180g each) skinless salmon fillets), top-side down, for 2 minutes or until golden. Transfer to a plate.
2. Add ginger (4cm-piece fresh ginger, peeled, cut into matchsticks), garlic (2 garlic cloves, thinly sliced lengthways) and chilli (1 long fresh red chilli, halved lengthways) to pan. Cook, stirring, for 1 minute or until aromatic. Add sugar (100g (1/2 cup, firmly packed) brown sugar), fish sauce (60ml (1/4 cup) fish sauce) and lime juice (1 tbsp fresh lime juice). Stir until sugar dissolves. Reduce heat to low. Return salmon, top-side up, to pan. Cover and cook for 2 minutes.
3. Add the pak choy (1 bunch baby pak choy, halved lengthways). Cook, covered, for 2 minutes or until pak choy is bright green and salmon flakes easily when tested with a fork. Uncover. Simmer for 2 minutes or until sauce thickens slightly. Divide among serving bowls. Top with the shallot (1 green shallot, thinly sliced diagonally). Serve with rice (Steamed jasmine rice, to serve) and lime cheeks (Lime cheeks, to serve).