| 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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