- 4 salmon cutlets
- 1/2 cup sweet chilli sauce
- 2 tablspoon fish sauce
- 1 teaspoon sesame oil
- spring onion and coriander to garnish
- Mix the sweet chilli, fish sauce and sesame oil in a bowl.
- Place the salmon in a heatproof plate.
- Pour the sweet chilli mix over and steam for 8-10 minutes.
- Garnish with spring onions and coriander.
- Serve with steamed rice.
Source: Lisa's Lemony Kitchen
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