Ingredients
Method
1.Heat oil in small frying pan; cook lemongrass, lime leaf, chilli, garlic and ginger, stirring, 2 minutes or until fragrant. Cool.
2.Combine salmon and lemongrass mixture in medium bowl.
3.Press salmon mixture into centre of each bok choy; wrap leaves around filling, tie with kitchen string to secure.
4.Place bok choy parcels in large bamboo steamer over large saucepan of boiling water; steam, covered, about 10 minutes or until salmon is cooked as desired.
5.Cut parcels in half; serve drizzled with kecap manis.
