Steamed Salmon Fillet

Ingredients

• 1 stalk lemongrass
• 10 g ginger (1 piece)
• 1 red chili pepper
• 1 Spring onion
• 0.5 lime
• 6 stems coriander
• 1 tbsp sweet chili sauce
• 2 tbsp Thai fish sauce
• 1 tbsp Sesame oil
• 600 g salmon fillet (4 fillets)

Instructions

1. 1.

   Remove the outer woody leaves from the lemongrass, wash it, pat dry and finely chop.

2. 2.

   Peel the ginger and grate finely. Clean the chili pepper, halve lengthwise, deseed, wash and finely chop.

3. 3.

   Trim the spring onion, wash it, finely chop and place in a small bowl.

4. 4.

   Squeeze half a lime. Wash the coriander, shake off excess water, finely chop and add half to the spring onions, mix well and set aside.

5. 5.

   Combine the remaining coriander with ginger, chili, lemongrass, 1–2 tbsp lime juice, chili sauce, fish sauce and sesame oil in a large bowl.

6. 6.

   Rinse the salmon fillets, pat dry and place them in the chili mixture. Cover and refrigerate for at least one hour to marinate.

7. 7.

   Remove the fillets from the marinade, drain well, place in a steamer basket and steam over boiling water in a covered pot for 8–10 minutes. Take out, sprinkle with the coriander‑onion mix and serve.