Thai steamed salmon with stir fried pak choi

4 servings

Ingredients

Quantity Ingredient
1 bunch Coriander; washed
12 Mint leaves; washed
1 teaspoon Salt
3 Cloves garlic; crushed
2 Green chillies; seeds removed
4 175 g; (6oz) salmon fillets
3 tablespoons Fresh lime juice
2 tablespoons Caster sugar
2 teaspoons Ginger; peeled and chopped
1 tablespoon Fish sauce; (Nam Plat)
450 grams Pak choi; (1lb)
1 tablespoon Sesame oil
1 tablespoon Vegetable oil
1 Clove garlic; thinly sliced
85 grams Spring onion; finely sliced (3oz)
2 Red chillies; de-seeded and
; finely sliced
Salt and ground black pepper to taste
1 tablespoon Soy sauce

Directions

In a food processor blend together the coriander leaves and stalks, the mint leaves, salt and garlic and chillies to make a paste. Add the lime juice, 1 tbsp caster sugar, 1 tsp ginger and fish sauce and process until smooth. Spoon the sauce into a bowl and combine with the salmon, marinate for 20 minutes.

Boil water in the bottom half of a steamer. Place the bowl with the marinated salmon into the top half and steam for 6-8 minutes.

Blanch the pak choi in boiling water for 2 minutes, drain and refresh.

In a wok, heat some oil and vegetable oil, when hot add garlic, spring onions, chillies and remaining ginger. Cook for 1 minute. Then add soy sauce, remaining caster sugar and the pak choi. Toss to warm through. Check seasoning. Place the pak choi in the centre of a serving plate and put the steamed salmon on top. Serve immediately.

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