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

Directions

• 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.