May 9th - I love watching cooking programmes on TV and the Masterchef series was in full flow. I watched in awe as competitor after competitor put out one fish dish after another, all with beautifully crisp skin. I've tried...and failed miserably....to get a crispy skinned fish on many occasions but with a new frying pan thought it was worth another go. A recipe for Crisp skin salmon with Sweet Chilli Dressing looked straightforward. Mangetout, spring onions, coriander and cucumber were mixed into a light salad. 2 tablespoons each of soft brown sugar, caster sugar and water were heated until dissolved and cooked until lightly golden (supposedly, though I think I missed that!) Then, off the heat, I added 2 tablespoons each of fish sauce and lime juice and a finely chopped red chilli, adjusting to taste. I heated the pan, added the oil and as the recipe said put the salmon in skin side down...then resisted the urge to poke and prod....the result was indeed crispy!! Success at last! Feeling a bit cheffy!
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