Caramelised Chilli and Salmon Stir-Fry

This quick and easy stir-fry brings a wonderful depth to your midweek meals. Ben Milbourne has created this dish to be simple to make any night of the week while being packed with flavour and sure to delight. Check out how the recipe is made here

Caramelised Chilli and Salmon Stir-Fry
15 Minutes
10 Minutes


  • 280g Huon Salmon, skin off and roughly cut
  • 1 red capsicum, diced
  • 1 green capsicum, diced
  • 1 red onion, roughly chopped
  • 250g rice
  • 1/2 red onion
  • 1 clove of garlic
  • 1 Tbsp olive oil
  • 500g ripe tomatoes
  • 6 long red chilllies
  • 200g brown sugar
  • 40mls white wine vinegar
  • 40mls lemon juice
  • 20mls fish sauce
  • 1 tsp salt
  • 1 Tbsp fresh grated ginger


  1. 1

    To make the caramelised chilli jam sauté the onion and garlic in olive oil in a saucepan over a low heat until the onion is translucent

  2. 2

    Add the tomatoes, chillies, brown sugar, white wine vinegar, lemon juice, fish sauce, salt, and ginger and bring to the boil. Lower the heat and gently simmer until the mixture thickens then set aside

  3. 3

    Heat a tablespoon of oil in a wok the add the capsicum and red onion and fry for 3 minutes then add half the chili jam reserving the other half for your next Salmon stir-fry(this will keep just like other jams)

  4. 4

    Add the salmon and stir-fry for another 2 minutes. Turn off the heat and serve the stir-fry with rice.