Steamed salmon is cooked gently to preserve all of the natural flavors and nutrients, and the addition of lemongrass gives the fish a citrusy, tangy burst of flavor. Top with a chili sauce for added spice and a beautiful, healthy lunch or dinner masterpiece.
Ingredients
24.5 OZ / 700 G salmon
0.5 OZ / 20 G lemongrass
0.5 TSP Thai chili
3 OZ / 90 G Thai shallots
2 CLOVES garlic
9 OZ / 250 G bok choi
35.5 OZ / 1000 ML vegetable stock
3 TSP fish sauce
0.5 OZ / 20 G lime
0.5 OZ / 15 G brown sugar
Directions
Remove all skin from the salmon, and bones. Place in the deep steamer basket and set aside.
Chop the lemon grass into small pieces and add to mixing bowl. Peel the shallots and garlic and add them to mixing bowl. Add the deseeded chilis and blend all the ingredients for 2 minutes / speed 8. Stop every 20 seconds to scrape the sides. Place to one side when done.
Wash the bok choi and place in the shallow steamer tray.
Add the vegetable stock to mixing bowl, then add the deep steamer basket with the salmon and cook on the steamer for 5 minutes / 212°F|100°C /speed 1.
Add the bok choi and steam for 10 minutes / speed 1.
Remove the whole basket and leave to one side when it's done.
Remove the excess stock and just left 100g inside. Add the lemongrass mix to the vegetable stock and boil for 3 minutes / 212°F|100°C /speed 3.
Place the salmon and bok choi on the plate and drizzle over the Thai sauce. Enjoy your dish!
