Recipe

Baby bok choy salmon parcels

With hints of lemongrass, ginger and lime leaf, these steamed salmon parcels will wow your tastebuds.

May 31, 2010 2:00pm
  • 15 mins cooking
  • Serves 6
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Ingredients

Baby bok choy salmon parcels
  • 2 teaspoon peanut oil
  • 10 centimetre stalk fresh lemongrass (20g), chopped finely
  • 1 fresh kaffir lime leaf, chopped finely
  • 1 fresh small red thai chilli, chopped finely
  • 1 clove garlic, crushed
  • 2 centimetre piece fresh ginger (10g), grated
  • 600 gram skinless salmon fillets, cut into 1cm pieces
  • 6 baby bok choy (900g)
  • 2 tablespoon kecap manis

Method

Baby bok choy salmon parcels
  • 1
    Heat oil in small frying pan; cook lemongrass, lime leaf, chilli, garlic and ginger, stirring, 2 minutes or until fragrant. Cool.
  • 2
    Combine salmon and lemongrass mixture in medium bowl.
  • 3
    Press salmon mixture into centre of each bok choy; wrap leaves around filling, tie with kitchen string to secure.
  • 4
    Place bok choy parcels in large bamboo steamer over large saucepan of boiling water; steam, covered, about 10 minutes or until salmon is cooked as desired.
  • 5
    Cut parcels in half; serve drizzled with kecap manis.

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