Steamed lemon grass salmon with pak choi and curried yoghurt sauce
Recipe from Frosta
Serves 4
Ingredients
240 g Alaskan salmon fillets
4 heads mini pak choi (East Asian cabbage)
50 g natural yoghurt
2 stalks lemon grass
2 lemon leaves
55 g pickled ginger
1 bunch coriander
mild curry paste
ground coriander seeds
salt and pepper
sesame oil
To make
- Mix the yoghurt in a bowl with the curry paste, ground coriander seeds and finely chopped coriander leaves.
- Fill a shallow saucepan or frying pan to a depth of about 3 cm with water and add the lemon leaves and lemon grass. The lemon grass must first be pounded at the thick end with the handle of a knife or a kitchen mallet to release the flavours.
- Now place a bamboo steamer in the pan and bring the water to the boil. Season the salmon with salt and pepper and lay it in the steamer, close the lid and cook for about 5 minutes.
- In the meantime, brown the mini pak choi briefly in sesame oil (the flavour is similar to that of Chinese cabbage, but a little milder and with its own character) and season with pickled ginger and salt. Arrange the pak choi on a plate with the salmon on top and pour the yoghurt sauce around it.
