Thai Steamed Salmon with Rice Noodles and Pak Choi

Thai-inspired steamed salmon fillets served over blanched pak choi and rice noodles in a ginger-honey chicken stock sauce.

Healthy Seafood Salmon Thai Low Fat Rice Noodles

Estimated Nutrition

Calories

412.1

kcal / serving

1648.4 kcal total

Carbs

31.2g

per serving

124.8 g total

Fat

17.6g

per serving

70.4 g total

Protein

32.2g

per serving

128.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Golden Caster Sugar

CondimentsSauces

tbsp

Fish Sauce

nam pla

tbsp

Soy Sauce

GrainsCereals

100

Rice Noodle

Liquids

tbsp

Lime Juice

fresh

200

Chicken Stock

NutsSeeds

bunch

Coriander

small bunch, washed, leaves and stalks used

piece

Mint

leaves, washed

0.5

tsp

Salt

to taste

clove

Garlic

crushed

clove

Garlic

finely chopped

Other

tbsp

Honey

Seafood

500

Salmon Fillet

divided into four portions

Vegetables

piece

Green Chilli

de-seeded and chopped

tsp

Ginger

peeled and chopped

piece

Pak Choi

heads

Ginger

finely chopped

Method

Serve the noodles and greens topped with the steamed salmon.

Toss the noodles with garlic, soy sauce, honey, ginger, and chicken stock.

Drain the noodles and vegetables and place them in a serving bowl.

Blanch pak choi and rice noodles in boiling salted water for 1 to 2 minutes.

Place the bowl of salmon in the steamer and steam for 6 to 8 minutes.

Boil water in the bottom of a steamer.

Combine the sauce and salmon in a heat-proof bowl and marinate for 20 minutes.

Mix in lime juice, sugar, ginger, and fish sauce until smooth.

Blend coriander, mint, salt, garlic, and chillies into a rough paste in a food processor.