Thai steamed salmon

• Produce

  • 4 Bok choi
  • 1 Chilli, large red
  • 1 Chilli
  • 2 bunch Coriander
  • 3 cloves Garlic
  • 1 tsp Ginger, fresh
  • 1 Lime, wedges
  • 2 Limes, juice of
  • 12 Mint, leaves

• Pasta & Grains

  • 1 Basmati rice

• Baking & Spices

  • 1 tsp Salt
  • 1 pinch Salt

• Other

  • 1 tbsp Nam pla (fish sauce
  • 2 X 175g/6oz salmon fillets

Found on nonnascooking.com

Description

Directions

• In a food processor blend together the coriander leaves and stalks, the mint leaves, ginger, garlic, salt, chilli, lime juice and fish sauce and process until smooth.
• Place the salmon fillets in a shallow dish and pour over half of the sauce. Leave to marinate for 20 minutes.
• Pour the rice into a pan of boiling water and cook according to the packet instructions.
• Turn on the steamer and place the bok choi on the bottom layer. Place the marinated salmon fillets in the top half of the steamer and cook for 6- 8 minutes until the fish is just cooked and the bok choi is tender.
• Drain the rice and stir through the sliced chilli and roughly chopped coriander. Season with salt and divide between serving plates.
• Remove the salmon and bok choi from the steamer and arrange on top of the rice. Pour the reserved sauce over the salmon and serve immediately with a wedge of lime.