Cost per serving $1.61 view details
- 1 bn Coriander, washed
- 12 x Mint leaves, washed
- 1 tsp Salt
- 3 x Cloves garlic, crushed
- 2 x Green chillies, seeds removed
- 4 x 175 g, (6oz) salmon fillets
- 3 Tbsp. Fresh lime juice
- 2 Tbsp. Caster sugar
- 2 tsp Ginger, peeled and minced
- 1 Tbsp. Fish sauce, (Nam Plat)
- 450 gm Pak choi, (1lb)
- 1 Tbsp. Sesame oil
- 1 Tbsp. Vegetable oil
- 1 x Clove garlic, thinly sliced
- 85 gm Spring onion, finely sliced (3oz)
- 2 x Red chillies, de-seeded and finely sliced
- Â Â Salt and grnd black pepper to taste
- 1 Tbsp. Soy sauce
- In a food processor blend together the coriander leaves and stalks, the mint leaves, salt and garlic and chillies to make a paste. Add in the lime juice, 1 tbsp caster sugar, 1 tsp ginger and fish sauce and process till smooth. Spoon the sauce into a bowl and combine with the salmon, marinate for 20 min.
- 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 min.
- Blanch the pak choi in boiling water for 2 min, drain and refresh.
- In a wok, heat some oil and vegetable oil, when warm add in garlic, spring onions, chillies and remaining ginger. Cook for 1 minute. Then add in soy sauce, remaining caster sugar and the pak choi. Toss to hot 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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|Amount Per Serving||%DV|
|Serving Size 88g|
|Recipe makes 4 servings|
|Calories from Fat 91||63%|
|Total Fat 10.46g||13%|
|Saturated Fat 0.95g||4%|
|Trans Fat 0.09g|
|Total Carbs 16.5g||4%|
|Dietary Fiber 9.3g||31%|