Spicy Ginger Salmon on Pak Choi ( Salmon Nung Pug Gwang Tung )


This dish is salmon with a ginger and chilli sauce sat on a bed of pak choi (Chinese cabbage).

Ingredients For the Salmon
2-4 Salmon Steaks
5 gms Mint Leaves
5 gms Coriander Leaves & Stalks
2 Bird Chillies
3 Cloves Garlic
1 Teaspoon Salt
1 Tablespoon Fish Sauce
Juice of a Lime
1 Teaspoon Chopped Ginger

1. Blend the mint, coriander, chillies, garlic, salt, and ginger (all the dry ingredients) until smooth.
2. Add the fish sauce and lime juice and blend some more.
3. Marinade the salmon in this sauce for 30 minutes.
4. Wrap the salmon and marinade in foil and steam for 10 minutes to cook the salmon.

Ingredients For the Stir Fry
3-5 Pak Choi
1 Tablespoon Oil
1 Garlic Clove Chopped
1 Teaspoon Chopped Ginger
1 Tablespoon Oyster Sauce
1 Tablespoon Fish Sauce
40 gms Chopped Spring Onions Sliced
2 Big Red Chillies Chopped

1. Drop the pak-choi into boiling water for 30 seconds.
2. Into a frying pan, heat the oil and fry the garlic and ginger until the smell is released.
3. Add the chillies, the spring onions, the oyster sauce, fish sauce and stir fry for 30 seconds.
4. Layout the pack choi, place the salmon and cooking juices on that, and pour the stir fried onions and sauce over the top.

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