| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Seafood, Vegetables | Thai | Food networ, Food8 | 4 | Servings |
INGREDIENTS
| 1 | Coriander, washed | |
| 12 | Mint leaves, washed | |
| 1 | t | Salt |
| 3 | Cloves garlic, crushed | |
| 2 | Green chillies, seeds | |
| removed | ||
| 4 | 175 g, 6oz salmon fillets | |
| 3 | T | Fresh lime juice |
| 2 | T | Caster sugar |
| 2 | t | Ginger, peeled and chopped |
| 1 | T | Fish sauce, Nam Plat |
| 450 | g | Pak choi, 1lb |
| 1 | T | Sesame oil |
| 1 | T | 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 | T | 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 92
Calories From Fat: 63
Total Fat: 7.2g
Cholesterol: 0mg
Sodium: 1023mg
Potassium: 517.6mg
Carbohydrates: 6.2g
Fiber: 1.9g
Sugar: 1.7g
Protein: 2.6g