salmon with asian greens

Preparation time 15 minutes Cooking time 25 minutes vegetable oil, for oiling 450 ml (3/4 pint)boiling hot water 4 chunky salmon steaks, about 200( oz)each 1 tablespoon tamarind paste blended with 175 ml cold water 2-3 tablespoons light soy sauce 15g fresh root ginger, peeled and grated 2 teaspoons caster sugar 2 garlic cloves, crushed 1 mild green chilli, thinly sliced 1 teaspoon cornflour, mixed to paste with 1 tablespoon cold water 250 g pak choi 8 spring onions, halved lengthways 15 g coriander leaves, chopped Oil a roasting rack or wire rack and place over a roasting tin. Pour the measurement hot water into the tin. Lay the salmon steaks on the rack, cover tightly with foil and cook in a preheated oven, 180C (350F), for 15 minutes, or until the salmon is almost cooked through.

Meanwhile, place the tamarind paste and water in a small saucepan. Stir in the soy sauce, ginger, sugar, garlic and chilli and heat through gently for 5 minutes.

Add the cornflour paste to the tamarind mixture and heat gently, stirring constantly, for about 1-2 minutes until thickened.

Quarter the pak choi lengthways into wedges and arrange the pieces around the salmon on the rack with the spring onions. Re-cover and return to the oven for a further 8-10 minutes, or until the vegeta-bles have wilted.

Stir the coriander into the sauce. Transfer the fish and greens to warmed plates, pour over the sauce and serve.

For salmon with chilli ginger bok choi, follow the recipe for Salmon with Asian Greens to cook the salmon. Meanwhile, heat 2 tablespoons sesame oil in a wok or large frying pan over a high heat, add 1 deseeded and finely chopped red chilli 1 cm(1/2 inch)piece of fresh root ginger, peeled and finely chopped, and the leaves of 3 heads of bok choi and stir-fry for 1 minute, or until the leaves have wilted.

Stir in 2 tablespoons light soy sauce and serve with the cooked salmon.

qingquang

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