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Categories:
gram sweet chili sauce soy sauce lime juice salmon water lime leaves red chili lemon grass pale rice noodles snow peas bok choy lime wedges cilantro
Viewed: 29 - Published at: 2 years agoIngredients
- 1/3 gram sweet chili sauce
- 2 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- 4 skinless salmon fillets 4 oz
- 4 cups water
- 6 kaffir lime leaves
- 1 red chili long, halved lengthwise, seeded
- 1 stalk lemon grass pale section only, halved lengthwise
- 1 pound wide rice noodles pack fresh, soaked, drained
- 2 cups snow peas halved diagonally
- 1 bunch bok choy cut into 2 inch lengths
- lime wedges to serve
- cilantro leaves to serve
Method
- Combine chili sauce, soy sauce, and lime juice in a small bowl. Set aside.
- Remove any bones in the salmon. Pour water into a large pan. Add lime leaves, chili and lemon grass. Bring to a simmer over medium heat.
- Add salmon (liquid should almost cover fish) and reduce heat to low. Simmer gently for 2 mins. Turn off heat and set aside, 8 mins, until cooked to taste, turning. Transfer salmon to a plate lined with paper towel.
- Reheat broth. Blanch snow peas and bok choy for 1 min, drain. Combine soaked noodles, snow peas and bok choy with half the chili sauce mixture. Serve topped with salmon and cilantro. Drizzle with remaining chili sauce. Serve with lime wedges.
