- 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.