Fresh Salmon, marinated overnight with palm sugar, salt and fish sauce. I then make some caramel from palm sugar, adding some garlic, salt, fish sauce, black pepper and some water then let it boil and then add the fresh salmon to cook.
In Cambodia, we cook¬¨‚Ä†Caramelised¬¨‚Ä†Fish with fish from the river-snake head fish. It‚Äö√Ñ√¥s quite popular in Cambodia. Mum can cook this dish to¬¨‚Ä†perfection and tried to pass it on as much as she could so we can continue to have this delicious dish. This is also a dish that let me feel like home in Australia when I first arrived Sydney. This is my husband and kids¬¨‚Ä†favourite¬¨‚Ä†one.¬¨‚Ä†
Contains:¬¨‚Ä†Soybeans and soybean products (eg Miso, soy milk etc),¬¨‚Ä†Tree nuts and tree nut products other than coconut from the fruit of the palm,¬¨‚Ä†Fish and fish products (eg fish sauce),¬¨‚Ä†Cereals containing gluten and their products including wheat, rye, barley, oats, spelt
Ingredients:¬¨‚Ä†Salmon, Palm Sugar, Salt, Fish Sauce, Soy Sauce, Garlic, Black Pepper
Re-heating Instructions: Defrost in the fridge overnight or longer then reheat 2-3 minutes in the microwave or transfer to a pan reheat on medium heat until the fish is warm probably 4-5 minutes. Serve with steamed rice and some cucumber slices. (If you don‚Äö√Ñ√¥t have cucumber don‚Äö√Ñ√¥t worry it's still yummy)