Photograph of the finished Cá hồi chiên sốt chanh

Vietnam · Cá hồi chiên xốt chanh

Cá hồi chiên sốt chanh

30 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Salmon fillet Salmon fillet 2.8 lb
  • Photograph of Lime Lime 6
  • Photograph of Unsalted butter Unsalted butter 5.6 oz
  • Photograph of Sugar Sugar 2.8 oz
  • Photograph of Cornstarch Cornstarch 3.5 oz
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Black pepper Black pepper 0.4 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Pat the salmon fillets dry, then toss with salt and pepper and coat with a very thin layer of cornstarch.
  2. 2 Pan-fry skin-down for 4 minutes without moving the fish.
  3. 3 Flip and cook the other side for 2 minutes, then remove the fish and set aside.
  4. 4 Squeeze the lemon juice and grate the zest, then simmer with sugar and soy sauce for 3 minutes.
  5. 5 Drizzle cold butter over each piece and toss the pan over medium heat until the sauce is glossy and thick.
  6. 6 Butter should only be added after the pan has turned off the heat; continuing to cook will cause the sauce to separate and lose its shine. Pour the sauce over the fish when serving.

With an appliance

  • Air fryer 28 min

    Replace steps 2 and 3: steam in a pan at 190 degrees for 10 minutes, skin side up; continue cooking the sauce in the pan.

Start cooking