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Thai Steamed Salmon With Stir Fried Pak Choi Recipe

by Global Cookbook

Ingredients

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     Salt and grnd black pepper to taste 1 Tbsp. Soy sauce

Directions

1. 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.
2. 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.
3. Blanch the pak choi in boiling water for 2 min, drain and refresh.
4. 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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