17 February 2014

Recipe : Thai steamed fish

Coriander and ginger used to be two of my least favourite flavours, and I still dislike a heavy amount of the stuff. Which is why I was completely taken by surprise with just how much I love this dish.

Serves: 4
Preparation time: 10 minutes
Cooking time: 10 minutes
From: Rachel Allen's Easy Meals

4 x 175g (6oz) salmon fillets
2 pak choi, each quartered lengthways
Small handful of coriander leaves

For the sauce
2 tbsp chopped coriander
1 large garlic cove, peeled and finely grated
2 tbsp fish sauce (nam pla)
2 tsp root ginger, peeled and finely grated
2 tbsp lemon juice
  • Place all the ingredients for the sauce in a bowl and mix them together.
  • Set a vegetable steamer or metal sieve over a saucepan of boiling water. Line the steamer or sieve with a piece of foil or parchment paper (large enough to come just over the edge of the steamer), then place the salmon inside along with the pak choi.
  • Drizzle over the sauce, then cover with a piece of foil or a lid to steam for 7-8 minutes or until the fish and pak choi are just tender.
  • Transfer the cooked fish and pak choi to warmed plates, saving all the juice, then pour the sauce over the top, followed by a scattering of coriander leaves. Serve on a bed of rice.

  • I usually make twice as much sauce as I really like it.
  • Thai sticky rice is an excellent accompaniment.
  • This dish has quite strong flavours so I think a light white wine would go very nicely. This time, I opted for the Thatchers Gold I'd already purchcased though.

* I know incredibly little about a) white wine and b) pairing wine with food. But knock yourself out!


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