Salmon in Vietnamese Sauce: Coming Back Down to Earth

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Oh, Izzy, we really did have the MOST fantastic family beach holiday! It was a dream come true to have the whole family together on holiday, something we have not achieved in quite a while.  So well deserved for you,coming to join us after handing in your final art history paper to complete your Bachelor of Arts degree! Wow, Izzy! Have I said it before (only a hundred times???)? Dad and I are so PROUD of you! The added bonus of the trip was sharing it with our Sydney cousins who were such fun travel companions.

So much good food in Malaysia! Nana cooked a feast the day we arrived.  Her darling girls’ favourite curry puffs and muruku…mmm. Aunty R and Uncle C cooked up a storm: vindaloo and uppams to die for. Cutlets only they can conjure. Aunty J ordered a Malay feast which we enjoyed at her sunny yellow apartment with glamorous views of the city.

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The feasting continued once we got home, when your sweet boy friend came up to join us in Sydney for a few days, and of course I could not resist cooking you guys up some old favourites. Who knew home made pesto was such a hit with you both?

Then lo and behold! After fourteen years, Aunty R came to visit.  For a change, there was hardly a meal cooked at home as I was so busy showing her the sights of Sydney. What fun we had! I was really sad to wave her good bye at the end of our few days. It is a rare occasion that a member of the Gomes family come to visit.

Tonight we are back to our quiet house.  You are back in Melbourne, busy with your life, planning the next stage (hopefully!). We do have sweet M thankfully, who is here in Sydney participating artist in the Underbelly Arts Festival on Cockatoo Island.  I cannot wait to see what the talented girl has in store for her assigned space…

We’d had a glorious lunch this afternoon at family friends in Waverley. Dinner had to be light. I got out the salmon pieces I’d bought and thought up this one quickly, inspired by a recipe dad had saved from the New York Times.  I know you’ll like it.  You always like your meals clean and fresh and this is all of those things.  Even your sister Little C, stressed to the max with study for exams, ate hers quickly.

Poached Salmon with Vietnamese Sauce

  • 4 salmon steaks
  • 1 tablespoon cooking oil
  • 1/2 cup fish sauce
  • juice of one lime
  • zest of one lime
  • 1 tablespoon brown sugar
  • 1 green chilli, seeded
  • 1 clove garlic, minced

Method:

  1. Mix the fish sauce with lime juice, zest, sugar, chilli and minced garlic.
  2. Marinade the salmon steaks in this sauce for an hour or two.
  3. Heat the oil in a large skillet.
  4. Lift the fish from the marinade, and brown the salmon steaks quickly on both sides in the skillet.
  5. Pour the marinade over the fish pieces, turn the heat down and cover with a well fitting lid.
  6. Cook gently for about eight minutes, or until the salmon is cooked through.
  7. Occasionally during the cooking process, spoon the marinade over the fish.

When cooked, serve the piece of fish on a crunchy salad.  I made our salad tonight with thick sun choke slices, fresh bean sprouts, some cos lettuce and a handful of peanuts.  Also added some chunks of fresh pomelo which is in season again- hooray!

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26 thoughts on “Salmon in Vietnamese Sauce: Coming Back Down to Earth

  1. Dear Tina , Not only does your Salmon dish look wonderful, but your holiday photos provide great illustrations to your account of a memorable and mouth watering family holiday! how do you and Michael stay so slim?!?!John and I continue to follow the 5:2 diet( which we tend to think of as a sustainable balancing of reduced calorie and “free”days rather than dieting!!

    the kittens are getting on much better together, although unfortunately that may be partially due to the fact their too sick to fight, vomiting on and off for the last two days, poor things, but nothing serious says the breeder/ vet!

    did I understand correctly thatC decided not to take the SAts as, she wants to go to Melbourne? I think Eliza feels some pressure to take them in order to keep her options for attending an American University open, we are afraid this is yet another commitment, which will spread her even thinner and increase Stress and study hours even further! it’s complicated as she definitely wants to go abroad and is not sure about her chances in the UK!

    all the best,

    Wendy, John Eliza, Pluto and Marz

    Sent from my iPad

    • Hi Michelle! Sunchokes are also called Jerusalem Artichokes. They look like a knobbly piece of ginger and are nuttier and sweeter than jicama. Gjelina on Abbot Kinney have a superb sunchoke salad….Just peel them and slice them into a salad or make a slaw. SO fresh tasting!

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