Salmon with Steamed Buk Choy

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

4 salmon cutlets
flour
4 heads of buk choy
4 carrots
rice

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
2 tablespoons tomato sauce
1 tablespoon oyster sauce
1 teaspoon chili sauce
1 tablespoon sugar
2 tablespoons lemon juice
1/2 teaspoon toasted sesame oil
4 tablespoons water
2 cloves garlic, crushed

Mix all together and allow to stand an hour for the flavours to develop. This sauce also goes well with Thai fish cakes.