Cá Kho Gừng Nhanh (Quick Ginger Caramel Salmon)

Method

1. 1

   Season the salmon pieces with a little of the fish sauce and pepper; set aside 10 minutes.

2. 2

   Melt the sugar with a splash of water in a skillet over medium heat, without stirring, until it turns the color of dark tea.

   💡 Swirl the pan instead of stirring, and pull it the moment it darkens — it keeps cooking off the heat.

3. 3

   Immediately add the ginger and garlic and stir 30 seconds in the caramel.

4. 4

   Nestle in the salmon, add the remaining fish sauce and the water, and bring to a gentle simmer.

5. 5

   Cook uncovered 10–12 minutes, spooning the sauce over the fish now and then, until it reduces to a dark glaze.

   💡 Spoon, don't flip, more than once — salmon flakes apart if you fuss with it.

6. 6

   Scatter with chili, spring onion and the remaining pepper and serve with rice.