- 1/2 cup white rice
- 1 tablespoon minced, peeled fresh ginger
- 1 tablespoons sugar
- 1 Thai red chile, seeded,chopped
- 4 garlic cloves, minced
- 4 garlic cloves, whole
- juice of half a lime
- 1 tablespoons Asian fish sauce
- 2 cups bean sprouts
- 1 tablespoon vegetable oil
- 2 4 oz. salmon fillets
- Salt and freshly ground pepper
- In a medium saucepan, bring 1 cup of water and the rice to a boil. Cover, reduce the heat to low and cook the rice for 15 minutes. Remove the pan from the heat and let stand for 5 minutes.
- Meanwhile, combine the ginger with the sugar, chile and chopped garlic.
- Stir in 1/4 cup of water, the lime juice and the fish sauce.
- Heat the oil in a large nonstick skillet. Season the salmon generouslywith salt and pepper.
- Add the salmon to the skillet and cook over moderately high heat , skin side down until it is crispy and is cooked most of the way through.
- Add the whole garlic cloves. Turn the salmon and cook over moderate heat until opaque throughout but not dry.
- Mound the rice in bowls. Top with the beansprouts. Place the salmon, garlic cloves and ginger-lime sauce and serve.