- ½ cup sugar
- ¼ cup water
- 2 tbsp fish sauce
- 100g broccolini, or other seasonal greens
- ¼ cup cracked black pepper
- 400g fresh salmon, skin-on and pin-boned, cut into
- 4 even-sized fillets
- 2 tbsp sesame oil
- 300g wide rice noodles
- 2 kaffir lime leaves, finely sliced
- Handful coriander leaves
- 2 spring onions, finely chopped
- 1 fresh red chilli, seeds removed and finely chopped
- Lime wedges, to serve
te Pā Reisling
To make the Vietnamese caramel, place the sugar and water in a small saucepan over medium heat, Boil, without stirring, until it turns a light golden brown, swirling the pan every once in a while to ensure the colour is even. Remove from the heat and add 2 more tablespoons of water and the fish sauce (it’ll bubble furiously and darken in colour). Once the caramel has stopped bubbling, mix well and allow to cool.
Bring a small saucepan of water to the boil. Trim broccolini and add to the pot with a pinch of salt. Cook for 2–3 minutes until just blanched. Drain and refresh in ice-cold water. Put to one side.
Place the pepper on a plate and press the salmon flesh-side down into the pepper to coat the flesh.
Heat a large non-stick frying pan over a medium-high heat.
Add 1 tablespoon sesame oil and place the salmon fillets pepper-side down in the pan. Cook for 3 minutes before turning skin-side down and cook for 5 more minutes or until just cooked through.
Meanwhile, bring a large saucepan of boiling water to the boil. Cook rice noodles according to packet instructions. Drain and toss with remaining sesame oil.
Divide the noodles between 4 bowls and top each bowl with a piece of salmon, some broccolini and a generous drizzle of caramel. Scatter over kaffir lime, coriander, spring onion, fresh chilli and serve with lime wedges.