Recipe: Yummy Steamed Pak Choi and Ginger-Wrapped Salmon

Steamed Pak Choi and Ginger-Wrapped Salmon. HOW TO MAKE STEAMED PAK CHOI WITH GINGER-WRAPPED SALMON. Steamed Pak Choi and Ginger-Wrapped Salmon. Spread ginger slices and spring onions on top of each of the salmon fillets and wrap the pak choi leaves around them.

Crisp, fresh pak choi with garlic soy sauce makes this an easy vegetarian side dish for all kind of chicken, beef or fish recipes. Either cook the salmon and pak choi in separate stacking baskets, so the pak choi can be removed first, or add the pak choi to the steamer a few minutes after the salmon has started cooking. Place each fillet in the centre of a large square of foil. You can have Steamed Pak Choi and Ginger-Wrapped Salmon using 8 ingredients and 3 steps. Here is how you cook that.

Ingredients of Steamed Pak Choi and Ginger-Wrapped Salmon

1. Prepare 2 of pak choi leaves.
2. You need 4-6 slices of root ginger.
3. Prepare 2 of spring onions, shredded.
4. You need 2 of salmon fillets.
5. Prepare 1/2 tbsp of sesame oil.
6. You need 1/2 tbsp of soy sauce.
7. It's 1 1/2 tbsp of rice wine.
8. It's 1/2 tsp of sugar.

Top with the pak choi, spring onions, chilli and ginger, then pull up the edges of the foil. Place the pak choi and spring onions in a large roasting tray. Scatter with the sliced ginger, and top with the salmon and marinade. Sprinkle the salmon with the sesame seeds and scatter with the chilli.

Steamed Pak Choi and Ginger-Wrapped Salmon step by step

1. Trim the pak choi leaves and pour over boiling water until they are just beginning to soften. Spread ginger slices and spring onions on top of each of the salmon fillets and wrap the pak choi leaves around them..
2. Put the salmon into the steamer, cover and steam for 10 to 15 minutes, until the fish is pale pink and cooked through..
3. Meanwhile, place the dressing ingredients in a pan with 1 tablespoon of water, and bring to boil. When the fish is cooked, transfer to 2 plates and pour the sauce over. Serve immediately..

Blanch the pak choi in boiling salted water for two minutes, drain and refresh. In a wok, heat the sesame oil. Rinse and drain the jasmine rice; set aside. Bring a large pan of water to the boil (the pan needs to be big enough to fit a steamer over). Put the salmon on a square of baking parchment in a steamer and drizzle over the rice wine.

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