Salmon with Steamed Buk ChoySeptember 3, 2002 Some years ago my sister Lynne worked in Singapore. She had the luxury of a housekeeper Lily who not only kept the apartment clean but also prepared the meals for Lynne to heat up at night. When my mother visited, she would loiter about the kitchen watching Lily put together the evening meal. "See if you can get the recipe for Lily's dipping sauce," Lynne told her. This is a delicious, versatile sauce that can be used with a great many dishes. It has a nice balance of sweet, sour, hot and salty and the little bit of sesame oil gives it a nutty edge. Lily used to make it to go with a dish of chicken wrapped in pandan leaves and microwaved. I have used it with assorted stir-fry dishes - I pour it into the pan at the end of cooking. It also goes well with Thai fish cakes. The sauce can be served cold, or you can give it a quick burst in the microwave at meal time. We had it the other night served with some fresh salmon cutlets and buk choy. You can use other vegetables in the dish. I chose carrots. Steaming the buk choy above the carrots is ideal as it doesn't get overcooked. If you don't have a steamer, cook it quickly in a covered shallow pan with a minimum of water, or do it in the microwave. Salmon with Steamed Buk Choy
Firstly prepare the rice, using your favourite method. Peel and slice the carrots. Rinse the buk choy. Place the carrots in a saucepan of boiling water and put the buk choy in a steamer over the carrots (2). By the time the carrots are tender the buk choy will be ready. Dip the salmon in flour and pan fry in a little oil, turning after a couple of minutes. Salmon cooks fairly quickly and this method will give a nice crispy finish (1). Place the rice in individual serving bowls and top with the carrots, buk choy and salmon (3). Serve with: Lily's Dipping Sauce 2 tablespoons soy sauce Mix all together and allow to stand an hour for the flavours to develop
|
4
salmon cutletsEmail | ©2008 Churchill Communications