Roast Southeast Asian Salmon
- 2 fresh salmon fillets, each weighing 1-1.25kg (2-2 ½ lb)
- Salt and freshly ground black pepper
- For the sauce
- 150ml (5fl oz) fish sauce (nam pla)
- 150ml (5fl oz) white wine
- 2 garlic cloves, peeled and crushed
- 3tsp finely grated ginger
- 2tbsp brown sugar
- Juice of 2 small limes
- 1 handful chopped fresh coriander
- Preheat the oven to 200°C (400°F), Gas mark 6. Place the fish, skin-side-down, on an oiled piece of tin foil on a baking tray. Fold up the edges slightly to make a wall around the fish and season with salt and pepper.
- Mix together the fish sauce, white wine, garlic, ginger and brown sugar in a saucepan and boil uncovered for about 5 minutes or until slightly thickened. Pour half of the sauce over the fish and cook in the oven for 20 minutes, or until the fish is cooked.
- When the fish is cooked, transfer to a serving plate. Add the lime juice and chopped coriander to the remaining sauce and spoon over the hot salmon. Serve with noodles or rice. This dish is also delicious served at room temperature with salads.