A must for all formula binders - this fast and simple, healthy steamed fish formula is explosive with contemporary flavour.
This meal provides 346 kcal, 38.7g protein, 2.4g macromolecule (of that two.3g sugars), 20.1g fat (of that three.4g saturates), 2.8g fibre and four.7g salt per portion.
Ingredients
1 bunch coriander, washed
12 mint leaves
1 tsp cut contemporary ginger
3 cloves garlic, crushed
1 tsp salt
1 massive red chili pepper, finely cut
juice of two limes
1 tbsp nam pla (fish sauce)
2 x 175g/6oz salmon fillets
4 bok choi, cut in [*fr1] lengthways
To serve
basmati rice, washed in cold water till the water runs clear
1 chilli, finely sliced
1 bunch coriander, roughly cut
pinch salt
1 lime, delve wedges
Method
in a very kitchen appliance mix along the coriander leaves and stalks, the mint leaves, ginger, garlic, salt, chilli, juice and fish sauce and method till sleek.
Place the salmon fillets in a very shallow dish and pour over 1/2 the sauce. Leave to steep for twenty minutes.
Pour the rice into a pan of boiling water and cook in line with the packet directions.
activate the steamer and place the bok choi on very cheap layer. Place the marinated salmon fillets within the high 1/2 the steamer and cook for 6- eight minutes till the fish is simply cooked and also the bok choi is tender.
Drain the rice and stir through the sliced chili pepper and roughly cut coriander. Season with salt and divide between serving plates.
take away the salmon and bok choi from the steamer and prepare on high of the rice. Pour the reserved sauce over the salmon and serve right away with a wedge of lime.