Antony Worrall Thompson made his delicious Thai Steamed Salmon on Today with Maura and Dáithí.
- 1 bunch coriander, washed
- 12 mint leaves
- 1 tsp chopped fresh ginger
- 3 cloves garlic, crushed
- 1 tsp salt
- 1 large red chilli, finely chopped
- juice of 2 limes
- 1 tbsp nam pla (fish sauce)
- 2 x 175g/6oz salmon fillets
- 4 bok choi, cut in half lengthways
- To serve
- basmati rice, washed in cold water until the water runs clear
- 1 chilli, finely sliced
- 1 bunch coriander, roughly chopped
- pinch salt
- 1 lime, cut into wedges
- In a food processor blend together the coriander leaves and stalks, the mint leaves, ginger, garlic, salt, chilli, lime juice and fish sauce and process until smooth.
- Place the salmon fillets in a shallow dish and pour over half of the sauce. Leave to marinate for 20 minutes.
- Pour the rice into a pan of boiling water and cook according to the packet instructions.
- Turn on the steamer and place the bok choi on the bottom layer. Place the marinated salmon fillets in the top half of the steamer and cook for 6- 8 minutes until the fish is just cooked and the bok choi is tender.
- Drain the rice and stir through the sliced chilli and roughly chopped coriander. Season with salt and divide between serving plates.
- Remove the salmon and bok choi from the steamer and arrange on top of the rice. Pour the reserved sauce over the salmon and serve immediately with a wedge of lime.