Method

To make the marinade, place rice vinegar, honey, garlic, chill, fish sauce, soy sauce and lemon grass in a saucepan over medium-high heat. Stir as you bring the sauce to a boil. Reduce to medium heat and allow to simmer uncovered for 10 minutes. The sauce will gradually begin to thicken. When marinade has thickened, place in the refrigerator or freezer to cool to at least room temperature.

Once the marinade is cool, place the salmon steaks into a shallow dish and spoon over the marinade reserving some for later and place in the fridge to marinate for at least 25 minutes.

Heat the oil in a non-stick frying pan on a medium high heat. Pat the salmon dry before adding them to the pan. Allow salmon to fry undisturbed for at least 2 minutes before turning. Cook for 2 to 4 minutes per side, depending on the thickness of the flesh, and how you like your salmon cooked. You’ll know the salmon is cooked when the inner flesh is no longer transparent and the outside is just beginning to flake.

Meanwhile reheat the left over marinade and spoon a little over each fillet and garnish with the fresh coriander.

Serve with a fresh green salad and potatoes.