Here the salmon is marinated in coriander, ginger, mint, lime juice and chillies. Serve with brown basmati rice or rice noodles and steamed green beans or pak choy.
SERVES 4
Small bunch of coriander, washed
12 mint leaves, washed
2 garlic cloves, crushed
2 green chillies, de-seeded and chopped
3 tablespoons fresh lime juice
1 tablespoon golden caster sugar
1 teaspoon peeled and chopped ginger
1 tablespoon fish sauce (Nam Pla)
4 x 125g (41/2oz) salmon fillets
1 In a food-processor blend together the coriander leaves and stalks, mint leaves, salt, garlic and chillies to make a rough paste. Add the lime juice, caster sugar, ginger and fish sauce and process until fairly smooth. Spoon the sauce into a heatproof bowl and combine with the salmon, then marinate for 20 minutes.
2 Boil some water in the bottom half of a steamer. Place the bowl with the marinated salmon in the top half and steam for 68 minutes.
3 Serve immediately with the rice or noodles and vegetables.
Per portion: 254 kcal, 14g fat, 2.4g sat fat, 0.37g sodium