2, skin on Organic salmon fillet3 stalks, slice off the ends, crushed, sliced into 2 inch pieces Lemongrass1 red, sliced into rings Fresno chilli175g Mangetout & babycorn mix
For the marinade:
1 tablespoon Thai red curry paste2 tablespoons Fish sauce [nam pla]1 tablespoon Mirin1 tablespoon Toasted sesame oil1 tablespoon Lime juice1 pinch (optional) Soft brown sugar
For the garnish:
1 small handful, roughly chopped CorianderEasy, delicious and healthy!
3 stalks, slice off the ends, crushed, sliced into 2 inch pieces
Fresno chilli -
1 red, sliced into rings
Mangetout & babycorn mix -
For the marinade
Thai red curry paste -
Fish sauce [nam pla] -
Toasted sesame oil -
Lime juice -
Soft brown sugar -
1 pinch (optional)
For the garnish
1 small handful, roughly chopped
Place the salmon fillets in a small shallow bowl. Smear half a tablespoon of shop bought Thai curry paste onto each fillet coating it well. (If you want less of a spicy kick reduce the amount of Thai red curry paste). Add the rest of the marinade ingredients to the salmon and let it marinade for a few minutes. Meanwhile, prepare the lemongrass, chilli and arrange some mangetout and babycorn on a heatproof plate.
Heat the wok over high heat, fill half full of water and place over a steam rack. Place the salmon fish fillets on the same heatproof plate as the vegetables, pour over any remaining marinade over the vegetables, garnish with the lemongrass stalks and the sliced chilli rings.
Place the plate on the steamer rack, place the wok lid on, and steam the dish on high heat for 9-10 minutes until the salmon is lovely and pink. (You know when the salmon is cooked when the flesh is firm to the touch and flakes when you poke the flesh).
Turn off the wok, remove the salmon. Garnish with a small handful of chopped coriander. Serve the dish with some cooked Jasmine rice to mop up the juices of the Salmon or serve carb-free just on its own with the steamed vegetables.