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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