Steamed salmon with Thai sauce

Serves 4

• 4 × 200 g salmon fillets
• 1 clove garlic, finely sliced
• 1 × 2 cm piece fresh ginger, finely chopped
• 1 stalk lemongrass, white part only, finely sliced
• 4 kaffir lime leaves, finely sliced
• 2 tablespoons fish sauce
• 1 teaspoon sesame oil
• 4 spring onions (scallions), finely sliced
• 4 slices lime
• ¹⁄₃ cup roughly chopped coriander (cilantro)
• 1 large red chilli, finely sliced
• lime wedges

Method

Place a bamboo steamer in a large frying pan or wok, then pour a little water into the pan. (The water level should not reach the middle of the steamer.) Bring the water to a boil.

Meanwhile, place fish on a small plate that fits into the steamer (you may need to cook the fish in 2 batches, depending on the size of the steamer). In a small bowl, mix garlic, ginger, lemongrass, lime leaves, fish sauce, sesame oil and half the spring onion. Spoon the mixture over the fish, then lay the lime slices on top. Carefully transfer the plate with the fish to the steamer and steam, covered, for 10 minutes. Remove from heat, transfer fish to serving plates and spoon over cooking juices. Garnish with coriander, chilli, lime wedges and the remaining spring onion, and serve with steamed mixed vegetables.