- 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
- 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.