This easy low fat recipe is still filling and full of flavour.
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
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.
Spoon the sauce into a heat-proof bowl and combine with the salmon, then marinate for 20 minutes.
Boil some water in the bottom half of a steamer.
Place the bowl with the marinated salmon on top and steam for 6-8 minutes.
Blanch the pak choi and rice noodles for 1-2 minutes in boiling salted water, then drain and place in bowl.
Add the garlic, soy sauce, honey, ginger and chicken stock and toss to combine.
Serve with the steamed salmon.
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