Thai steamed salmon with rice noodles and pak choi
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Saturday Kitchen
This easy low fat recipe is still filling and full of flavour.
Method
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In a food processor blend together the coriander leaves and stalks, mint leaves, salt, garlic and chillies to make a rough paste. Add the lime juice, caster sugar, ginger and fish sauce and process until fairly smooth.
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Spoon the sauce into a heat-proof bowl and combine with the salmon, then marinate for 20 minutes.
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Boil some water in the bottom half of a steamer.
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Place the bowl with the marinated salmon on top and steam for 6-8 minutes.
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Blanch the pak choi and rice noodles for 1-2 minutes in boiling salted water, then drain and place in bowl.
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Add the garlic, soy sauce, honey, ginger and chicken stock and toss to combine.
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Serve with the steamed salmon.
Ingredients
- small bunch of coriander, washed
- 12 mint leaves, washed
- ½ tsp of salt
- 2 garlic cloves, crushed
- 2 green chillies, de-seeded and chopped
- 3 tbsp fresh lime juice
- 1 tbsp golden caster sugar
- 1 tsp peeled and chopped ginger
- 1 tbsp fish sauce (nam pla)
- 4 x 125g/4½oz salmon fillets
- 4 heads pak choi
- 100g/3½oz rice noodles
- 1 clove garlic, finely chopped
- 2 tbsp soy sauce
- 2 tbsp honey
- 5cm/2in piece ginger, finely chopped
- 200ml/7fl oz chicken stock
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