Ingredients (for 4):
– 1 bunch coriander, washed
– 12 mint leaves, washed
– 1 tsp salt
– 3 cloves garlic, crushed (for the marinade)
– 1 clove garlic thinly sliced (for the pak choi)
– 2 green chillies, seeds removed
– 2 red chillies, seeds removed
– 3 tbsp fresh lime juice
– 1 tbsp fish sauce
– 2 tbsp caster sugar
– 2 tsp peeled and chopped ginger (I added a bit more because i love ginger!)
– 4 salmon fillets
– 450 gr pak choi
– 1 tbsp sesame oil
– 85 gr spring onions, finely sliced
– salt and freshly ground pepper
– 1 tbsp soy sauce
– Udon noodles
– sesame seeds
1. In a food processor, blend together the coriander leaves and mint leaves, salt, garlic and green chillies to make a paste.
2. Add the lime juice, fish sauce, one tablespoon of the caster sugar and one teaspoon (or more) of the ginger/ Process until smooth. Combine with the salmon into a bowl and marinate for 20 minutes.
3. RELAX while the fish marinates (I love this bit too!) Maybe do some yoga, breathing exercise, meditation!!!
4. Ready? Steam the fish for 6-8 minutes. To do so, you can either place the bowl with the marinated salmon in the top half of the steamer or place the salmon in aluminium folio making 4 individual parcels and then place them in the steamer.
5. Boil salted water for the udon noodles. Put the noodles in the water and cook for 7 minutes (they should be eaten as soon as cooked so timing is important here. But no stress!)
6. Boil salted water for the pak choi too. When the water is boiling, blanch the pak choi for two minutes, drain them and then refresh them under cold water.
7. In a big pan or wok, heat up some 5 spoons of water (just enough to cover the bottom) and add the sliced garlic, spring onions, red chillies and the remaining ginger. Cook for about one minute until the ingredients soften a bit, adding more water if needed. Add the soy sauce and the remaining caster sugar and the pak choi. Toss to warm through and season to taste. Remove from the heat and add the sesame oil. I also like to add some sesame seeds.
8. Put the udon noodles on the plates, top with the pak choi and salmon. Serve immediately.