Name: Thai Steamed Salmon with Stir Fried Pak Choi
Ingredients: 1 bn Coriander; washed; 12 Mint leaves; washed; 1 ts Salt; 3 Cloves garlic; crushed; 2 Green chillies; seeds removed; 4 175 g; (6oz) salmon fillets; 3 tb Fresh lime juice; 2 tb Caster sugar; 2 ts Ginger; peeled and chopped; 1 tb Fish sauce; (Nam Plat); 450 g Pak choi; (1lb); 1 tb Sesame oil; 1 tb Vegetable oil; 1 Clove garlic; thinly sliced; 85 g Spring onion; finely sliced (3oz); 2 Red chillies; de-seeded and; ; finely sliced; Salt and ground black pepper to taste; 1 tb Soy sauce

CATEGORY	CUISINE	TAG	YIELD
Grains, Seafood, Vegetables	Thai	Food networ, Food8	4	servings

INGREDIENTS

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

INSTRUCTIONS

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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