Steamed Pak Choi and Ginger-Wrapped Salmon. HOW TO MAKE STEAMED PAK CHOI WITH GINGER-WRAPPED SALMON. Try our tasty oriental style salmon recipe Steamed Pak Choi and Ginger-Wrapped Salmon. Spread ginger slices and spring onions on top of each of the salmon fillets and wrap the pak choi leaves around them.
Try our tasty oriental style salmon recipe. It's quite a challenge to imagine a healthier lunch or supper than steamed salmon paired with crunchy pak choi. Just writing the name of the. You can cook Steamed Pak Choi and Ginger-Wrapped Salmon using 8 ingredients and 3 steps. Here is how you cook that.
Ingredients of Steamed Pak Choi and Ginger-Wrapped Salmon
- Prepare 2 of pak choi leaves.
- Prepare 4-6 slices of root ginger.
- Prepare 2 of spring onions, shredded.
- Prepare 2 of salmon fillets.
- Prepare 1/2 tbsp of sesame oil.
- Prepare 1/2 tbsp of soy sauce.
- You need 1 1/2 tbsp of rice wine.
- Prepare 1/2 tsp of sugar.
Place each fillet in the centre of a large square of foil. Top with the pak choi, spring onions, chilli and ginger, then pull up the edges of the foil. This steamed pak choi recipe is guaranteed on of your new favourite side dishes. Crisp, fresh pak choi with garlic soy sauce makes this an easy vegetarian side dish for all kind of chicken, beef or fish recipes.
Steamed Pak Choi and Ginger-Wrapped Salmon step by step
- Trim the pak choi leaves and pour over boiling water until they are just beginning to soften. Spread ginger slices and spring onions on top of each of the salmon fillets and wrap the pak choi leaves around them..
- Put the salmon into the steamer, cover and steam for 10 to 15 minutes, until the fish is pale pink and cooked through..
- Meanwhile, place the dressing ingredients in a pan with 1 tablespoon of water, and bring to boil. When the fish is cooked, transfer to 2 plates and pour the sauce over. Serve immediately..
Either cook the salmon and pak choi in separate stacking baskets, so the pak choi can be removed first, or add the pak choi to the steamer a few minutes after the salmon has started cooking. In a small bowl, mix all of the ingredients, except the fish and the pak choi, together to make a soy mix. Line one tier of a two-tiered bamboo steamer loosely with foil. Lay the fish, skin side up, on the foil and spoon over the soy mix. Toss until coated and clamp a pan lid over them.