© 2019 Ching He Huang. All rights reserved.

Thai Steamed Salmon

Serves : 2 - 4 Preparation 5 mins Cooking 10 mins Total 15
Nutrition facts: 217.00 calories 16.70g protein 5.90g carbs 3.00g sugars 13.50g fat 2.40g 1.60g fibre 893.00mg sodium
Ingredients: 2, skin on Organic salmon fillet 3 stalks, slice off the ends, crushed, sliced into 2 inch pieces Lemongrass 1 red, sliced into rings Fresno chilli 175g Mangetout & babycorn mix For the marinade: 1 tablespoon Thai red curry paste 2 tablespoons Fish sauce [nam pla] 1 tablespoon Mirin 1 tablespoon Toasted sesame oil 1 tablespoon Lime juice 1 pinch (optional) Soft brown sugar For the garnish: 1 small handful, roughly chopped Coriander Easy, delicious and healthy!

Thai Steamed Salmon

  1. Serves : 2 - 4
  2. Preparation time 5 Minutes
  3. Cooking time 10 Minutes
per serving

Cals


217.00

Protein (g)


16.70

Carbs (g)


5.90

Sugars (g)


3.00

Fat (g)


13.50

Sat Fat (g)


2.40

Fibre (g)


1.60

Sodium (mg)


893.00

Source from

Ching He Huang Web Site

About the recipe

main courses

Easy, delicious and healthy!

Ingredients
  • Organic salmon fillet - 2, skin on
  • Lemongrass - 3 stalks, slice off the ends, crushed, sliced into 2 inch pieces
  • Fresno chilli - 1 red, sliced into rings
  • Mangetout & babycorn mix - 175g
For the marinade
  • Thai red curry paste - 1 tablespoon
  • Fish sauce [nam pla] - 2 tablespoons
  • Mirin - 1 tablespoon
  • Toasted sesame oil - 1 tablespoon
  • Lime juice - 1 tablespoon
  • Soft brown sugar - 1 pinch (optional)
For the garnish
  • Coriander - 1 small handful, roughly chopped

Steps

  • 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.
Ingredients
  • Organic salmon fillet - 2, skin on
  • Lemongrass - 3 stalks, slice off the ends, crushed, sliced into 2 inch pieces
  • Fresno chilli - 1 red, sliced into rings
  • Mangetout & babycorn mix - 175g
For the marinade
  • Thai red curry paste - 1 tablespoon
  • Fish sauce [nam pla] - 2 tablespoons
  • Mirin - 1 tablespoon
  • Toasted sesame oil - 1 tablespoon
  • Lime juice - 1 tablespoon
  • Soft brown sugar - 1 pinch (optional)
For the garnish
  • Coriander - 1 small handful, roughly chopped