Over Christmas, I visited Tast of Christmas here in London and bought a set of bamboo steamers. They are the perfect way to kick me into a healthy regime. Asian flavours work so well in steamed fish and chicken as well as lovely steamed greens. This recipe is something Ive become a bit addicted to as its fresh flavours make me feel virtuous whilst still being very filling. This can be made using a traditional bamboo steamer, a stainless steel modern steamer, an electric steamer or even using a sieve over a saucepan if you are really stuck!
Asian Steamed Salmon
Serves 2, 10 pp per serving
- 2 fillets of salmon
- 1 pak choi, sliced
- Handful of spinach
- 2 tablespoons chopped coriander
- 1 clove garlic, grated or pureed
- 1 tablespoon thai fish sauce
- 1 tablespoon grated ginger,
- 1 tablespoon lemon juice
- splash of soy sauce
- 100g brown rice
- Firstly pop the brown rice on to boil as this will take 30 minutes. You can use the steam from this pot to steam the fish and veg.
- Make a parcel of tin foil and place the sliced pak choi and spinach on the base. Lay the salmon on top.
- Mix the garlic, ginger, half the coriander, fish sauce and lemon juice in a bowl and season.
- Coat the fish in the marinade and seal the foil parcel. Place in your steamer for 8-10 mins until just cooked.
- Place the salmon on a bed of the rice and the steamed vegetables. Pour the juices from the parcel over the dish and sprinkle with coriander and some soy sauce.