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Salmon panfried in rice paper with sweet chilli sauce


  • Combine the vinegar, sugar and salt in a heavy-bottomed pot. Bring to the boil and simmer for 2 mins until the sugar has dissolved. Then remove from heat and add the pineapple, chillies, garlic and 1 tspn ginger. Mix well, taste for seasoning and set aside.
  • While the sauce is cooking, place the salmon, soy and remaining ginger in a bowl, gently toss and set aside.
  • Soak the rice paper rounds, individually, in warm water and drain on clean towels.
  • Place each rice paper round on a workbench, top with 2-3 pieces of fish and some spring onion. Then fold up flat like an envelope (don't roll).
  • Heat a thin layer of oil in a large non-stick pan and carefully fry the parcels, seam side down first. Then drain well on kitchen paper towels.
  • Place the salmon pockets on a large dish, sprinkle with the remaining spring onion and serve with the sweet chilli sauce in a small bowl on the side.


  • 1 cup white vinegar
  • ½ cup caster sugar
  • ½ tspn sea salt
  • ¼ cup drained, crushed pineapple
  • 3 small red chillies, seeded & finely chopped
  • 3 garlic cloves, finely chopped
  • 2 tspn freshly grated ginger
  • 300-400 gm salmon, finely sliced
  • 2 tbsp salt-reduced soy sauce
  • rice paper rounds
  • 2-3 spring (green) onions, finely sliced
  • vegetable oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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