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Oven-steamed soy salmon
Oven-steamed soy salmon
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Steam salmon for juicy, flavorful Asian perfection.
Ingredients:
  • 42.00 gm Soy Sauce
  • 2 tsp sesame oil
  • 4 x 150g salmon fillets (skin on), pin-boned
  • 2 spring onions, cut into thin matchsticks
  • 2 long red chillies, seeds removed, cut into thin matchsticks
  • 4cm piece ginger, cut into thin matchsticks
  • 1 bunch baby bok choy, halved lengthways
  • 200g thin rice noodles (vermicelli)
  • 1 lime, juiced, plus extra wedges to serve
  • 2.50 gm caster sugar
  • 2 tsp XO sauce (spicy Chinese sauce)
  • 1 garlic clove, crushed
Instructions:
  • Preheat the oven to 180C. Mix 1 tablespoon of soy sauce and 1 teaspoon of sesame oil, then brush over the salmon. Arrange the salmon on one side of a wire rack in a roasting pan.
  • Sprinkle half of the spring onion, chili, and ginger over the salmon, then arrange the bok choy on the other side of the rack. Pour 1cm of boiling water into the pan, cover with foil, and bake for 15 minutes until the salmon is just cooked.
  • Cook the noodles as instructed on the packet, then drain, rinse with cold water, and set aside.
  • In a bowl, mix together the lime juice, sugar, XO sauce, garlic, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil.
  • Distribute noodles into bowls and layer with salmon and bok choy. Drizzle with zesty lime dressing, sprinkle with remaining spring onion, chili, and ginger. Serve with extra lime wedges for a refreshing squeeze.

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