Name: Baby bok choy salmon parcels
Cook time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 2 teaspoon peanut oil; 10 centimetre stalk fresh lemongrass (20g), chopped finely; 1 fresh kaffir lime leaf, chopped finely; 1 fresh small red thai chilli, chopped finely; 1 clove garlic, crushed; 2 centimetre piece fresh ginger (10g), grated; 600 gram skinless salmon fillets, cut into 1cm pieces; 6 baby bok choy (900g); 2 tablespoon kecap manis

Ingredients

2 teaspoon peanut oil

10 centimetre stalk fresh lemongrass (20g), chopped finely

1 fresh kaffir lime leaf, chopped finely

1 fresh small red thai chilli, chopped finely

1 clove garlic, crushed

2 centimetre piece fresh ginger (10g), grated

600 gram skinless salmon fillets, cut into 1cm pieces

6 baby bok choy (900g)

2 tablespoon kecap manis

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.

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Ingredients

Method

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