Title: Thai Steamed Salmon with Stir Fried Pak Choi
Categories: Food networ, Food8
Yield: 4 servings

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

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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