Salmon with Steamed Bok Choi


Bok Choi
Some years ago my sister Lynne worked in Singapore. She had the luxury of a housekeeper Lily who not only kept the apartment clean but also prepared the meals for Lynne to heat up at night.

When my mother visited, she would loiter about the kitchen watching Lily put together the evening meal.

"See if you can get the recipe for Lily's dipping sauce," Lynne told her.

This is a delicious, versatile sauce that can be used with a great many dishes. It has a nice balance of sweet, sour, hot and salty and the little bit of sesame oil gives it a nutty edge.

Lily used to make it to go with a dish of chicken wrapped in pandan leaves and microwaved. I have used it with assorted stir-fry dishes - I pour it into the pan at the end of cooking. It also goes well with Thai fish cakes - see my recipe at http://www.suite101.com/article.cfm/kiwi...

The sauce can be served cold, or you can give it a quick burst in the microwave at meal time.

We had it the other night served with some fresh salmon cutlets and bok choi. You can use other vegetables in the dish. I chose carrots.

Steaming the bok choi above the carrots is ideal as it doesn't get overcooked. If you don't have a steamer, cook it quickly in a covered shallow pan with a minimum of water, or do it in the microwave.

Salmon with Steamed Bok Choi

4 salmon cutlets
flour
4 heads of bok choi
4 carrots
rice

Firstly prepare the rice, using your favourite method.

Peel and slice the carrots. Rinse the bok choi. Place the carrots in a saucepan of boiling water and put the bok choi in a steamer over the carrots (2). By the time the carrots are tender the bok choi will be ready.

Dip the salmon in flour and pan fry in a little oil, turning after a couple of minutes. Salmon cooks fairly quickly and this method will give a nice crispy finish (1).

Place the rice in individual serving bowls and top with the carrots, bok choi and salmon (3). Serve with:

Lily's Dipping Sauce

2 tablespoons soy sauce
2 tablespoons tomato sauce
1 tablespoon oyster sauce
1 teaspoon chili sauce
1 tablespoon sugar
2 tablespoons lemon juice
½ teaspoon toasted sesame oil
4 tablespoons water
2 cloves garlic, crushed

Mix all together and allow to stand an hour for the flavours to develop.

The copyright of the article Salmon with Steamed Bok Choi in New Zealand Recipes is owned by Pat Churchill. Permission to republish Salmon with Steamed Bok Choi in print or online must be granted by the author in writing.

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