Steamed Salmon with Red Rice and Pak Choi

This easy light tasted Thai recipe is full of flavours.

What you need:

• small bunch of coriander, washed
  
• 15 mint leaves, washed
• ½ tsp of salt
• 2 garlic cloves, crushed
• 2 green chillies, de-seeded and chopped
• 3 tbsp fresh lime juice
• 1 tbsp golden caster sugar
• 1 tsp peeled and chopped ginger
• 1 tbsp fish sauce (nam pla)
• 4 x 125g salmon fillets
• 4 heads pak choi
• 1 clove garlic, finely chopped
• 2 tbsp soy sauce
• 2 tbsp honey
• 5cm piece ginger, finely chopped
• 200ml chicken stock
• Thai red rice 
  

How to prepare it:

1. Wash the red rice very well and put in cold water for 20 miniutes. Then put the rice in a pan with boiling water and cook until the grains are tender, but stil with a good bite. 
2. In a food processor blend together the coriander leaves and stalks, mint leaves, salt, garlic and chillies to make a rough paste. Add the lime juice, caster sugar, ginger and fish sauce and process until fairly smooth.
3. Spoon the sauce into a heat-proof bowl and combine with the salmon, then marinate for 20 minutes. For that you can pack the salmon and marinade each in kitchen foil.
4. Boil some water in the bottom half of a steamer.
5. Place the packed and marinated salmon in the steamer for 6-8 minutes.
6. Blanch the pak choi and rice noodles for 1-2 minutes in boiling salted water, then drain and place in bowl.
7. Add the garlic, soy sauce, honey, ginger and chicken stock and toss to combine.
8. Serve the steamed salmon with the pak choi and lovely red rice.