Salomon fillet- 300 g, cut into fillets 3 pieces of fresh lemon grass , crushed 25 ml soy sauce 5 ml sesame oil 20 cm ginger, julienned 15 ml rice vine vinegar 50 g baby bokchoy ( Chinese cabbage ) 10 g garlic, chopped 5 g sesame seeds, toasted 20 ml olive oil 200 ml Miso broth or water
Method
1, Marinate the salmon with some light soy sauce and sesame oi for 15 minutes.
2, In a saucepan, heat the broth or water with lemon grass stalks, ginger, the remaining soy sauce, vinegar and bring it to a simmer.
3, Simmer for 10 minutes and keep aside.
4, Grill the salmon over medium heat for two minutes on each side.
5, Saute bokchoy with the garlic in a hot wok in olive oil and place in a serving dish.
6, Place salmon over the bokchoy.
7, Gently pour the stock.
8, Sprinkle sesame seeds over salmon.
Cooking tip: Instead of grilling the salmon, it can also be steamed, which is healthier.
Serves 4
Time required - 40 minutes
You will need
Salomon fillet- 300 g, cut into fillets
3 pieces of fresh lemon grass , crushed
25 ml soy sauce
5 ml sesame oil
20 cm ginger, julienned
15 ml rice vine vinegar
50 g baby bokchoy ( Chinese cabbage )
10 g garlic, chopped
5 g sesame seeds, toasted
20 ml olive oil
200 ml Miso broth or water
Method
4, Grill the salmon over medium heat for two minutes on each side.
5, Saute bokchoy with the garlic in a hot wok in olive oil and place in a serving dish.
6, Place salmon over the bokchoy.
7, Gently pour the stock.
8, Sprinkle sesame seeds over salmon.
Cooking tip: Instead of grilling the salmon, it can also be steamed, which is healthier.