Ingredients
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2 tablespoons vegetable oil
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2 tablespoons coarsely chopped fresh ginger
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1 tablespoon chopped shallot
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2 tablespoons fish sauce
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1 tablespoon soy sauce
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1 tablespoon sugar
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1 1/4 lbs salmon fillets
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1/4 cup fish sauce
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3 tablespoons freshly-squeezed lime juice
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2 tablespoons water
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2 tablespoons sugar
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1 tablespoon chopped garlic
Instructions
- To marinate the fish, combine the oil, ginger, garlic, shallots, fish sauce, soy sauce, and sugar in a medium bowl; stir until sugar is dissolved and everything is mixed well.
- Place the salmon fillets in the bowl and turn to coat with the marinade (or put the salmon in a zip lock bag, add the marinade, squeeze out air, and seal).
- Cover and set aside for 20 to 30 minutes, or cover and refrigerate for up to 1 day.
- To prepare the sauce, combine all ingredients listed for the sauce in a small bowl; stir to dissolve the sugar and mix everything well.
- To cook the fish, build a hot charcoal fire or preheat a gas grill.
- Place the fish carefully on the grill for about 5 minutes on each side, depending on the thickness of the fish and how well you like it done.
- Transfer to a serving platter alongside the Chili-Lime Sauce and serve hot or warm.
- Note: To bake in the oven, preheat oven to 375F and bake for about 15 minutes.