Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 5milliliter vegetable oil (for oiling)
- 1 3/4 cup water, boiling hot
- 4 chunky salmon steaks, about 200 g each
- 1tablespoons tamarind paste, blended with 175 ml cold water
- 2tablespoons light soy sauce
- 15grams fresh root ginger, peeled and grated
- 2teaspoons caster sugar
- 2 cloves garlic, crushed
- 1 mild green chilli, thinly sliced
- 1teaspoons cornflour, mixed to a paste with 1 tablespoon cold water
- 250grams pak choi
- 8 spring onions, halved lengthways
- 15grams coriander leaves, chopped
Method
Step 1 of 5
Oil a roasting rack or wire rack and place over a roasting tin. Pour the measurement hot water into the tin. Lay the salmon steaks on the rack, cover tightly with foil and cook in a preheated oven, 180°C for 15 minutes, or until the salmon is almost cooked through.
Step 2 of 5
Meanwhile, place the tamarind paste and water in a small saucepan. Stir in the soy sauce, ginger, sugar, garlic and chilli and heat through gently for 5 minutes.
Step 3 of 5
Add the cornflour paste to the tamarind mixture and heat gently, stirring constantly, for about 1-2 minutes until thickened.
Step 4 of 5
Quarter the pak choi lengthways into wedges and arrange the pieces around the salmon on the rack with the spring onions. Re-cover and return to the oven for a further 8-10 minutes, or until the vegetables have wilted.
Step 5 of 5
Stir the coriander into the sauce. Transfer the fish and greens to warmed plates, pour over the sauce and serve.
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