Ingredients

• 1 bunch coriander
• washed
• 12 mint leaves
• 1 tsp chopped fresh ginger
• 3 cloves garlic
• crushed
• 1 tsp salt
• 1 large red chilli
• finely chopped
• juice of 2 limes
• 1 tbsp nam pla (fish sauce)
• 2 x 175g/6oz salmon fillets
• 4 bok choi
• cut in half lengthways
• basmati rice
• washed in cold water until the water runs clear
• 1 chilli
• finely sliced
• 1 bunch coriander
• roughly chopped
• pinch salt
• 1 lime
• cut into wedges

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.