Red Salmon with Caramelised Shallot and Chilli

A very delicious dish! It reminds me of my mum's cooking although her version is not exactly the same. It is worthwhile to prepare this dish in the weekend. This dish takes a bit of time to prepare. It needs your patience for cutting the spring onion, shallot, and chillies thinly. You will need to take a break in between as your eyes will be teary when cutting them.

You also need low heat for pan-frying the fish so it will turn out nicely. High-heat will cause your salmon fillet to be overcooked. The result for this dish will make you feel like "I am a cool chef!" Hahaha... That's what I always think everytime I make a great dish.

Ingredients:

•  1 atlantic salmon fillet (boneless) cut into two pieces
• 1 bunch spring onions (cut diagonally)
• 6 shallots (cut thinly)
• 3 birds eye chillies (cut thinly)
• 3 tbs Seasoned soy sauce for seafood (Lee Kum Kee)
• 5 tbs water
• a pinch of pepper
• olive oil (approx. 5 tbs, for pan-frying)

Preparation:

1. Pan-fry the salmon with olive oil (the skin side facing the pan surface first). Leave for 10 mins in low heat. Cover your pan with the lid so that the oil won't spread all over your kitchen.
2. Turn the salmon fillet to another side and pan-fry for another 10 mins (until golden and slightly crispy).
3. Take the salmon fillets out and add the sliced spring onion, shallot, chillies, pepper, soy sauce, and water to the pan. Stir-fry until they are caramelised.
4. Add the fried salmon fillets in until the sauce is slightly absorbed.