Ingredients

• 1 bunch coriander
• washed
• 12 mint leaves
• washed
• 1 tsp salt
• 3 cloves garlic
• crushed
• 2 green chillies
• seeds removed
• 3 tbsp fresh lime juice
• 1 tbsp fish sauce (nam pla)
• 2 tbsp caster sugar
• 2 tsp peeled and chopped ginger
• 4 x 175g/6oz salmon fillets
• 450g/1lb pak choi
• 1 tbsp sesame oil
• 1 tbsp vegetable oil
• 1 clove garlic
• thinly sliced
• 85g/3oz spring onions
• finely sliced
• 2 red chillies
• de-seeded and finely sliced
• salt and freshly ground black pepper
• 1 tbsp soy sauce

Directions

• In a food processor
• blend together the coriander leaves and stalks
• the mint leaves
• salt
• garlic and chillies to make a paste.
• Add the lime juice
• fish sauce
• one tablespoon of the caster sugar and one teaspoon of the ginger
• 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 in the top half and steam it for 6-8 minutes.
• Blanch the pak choi in boiling salted water for two minutes
• drain and refresh.
• In a wok
• heat the sesame oil and vegetable oil. When hot
• add the garlic
• spring onions
• chillies and the remaining ginger. Cook for one minute.
• Add the soy sauce
• the remaining caster sugar and the pak choi. Toss to warm through. Season to taste.
• Place the pak choi in the centre of a serving plate and put the steamed salmon on top. Serve immediately with the salad.