- 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
- 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.