| Nung Pug Gwang Tung Salmon |
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Nung Pug Gwang Tung Salmon spicy ginger salmon Ingredients: 4 salmon steaks 5 stems paksoy water tin foil Ingredients marinade: 4 clove garlic 2 rawits (small chilies) 1 tsp salt 1 tbsp nam pla (fish sauce) 2 cm ginger 2 sprigs coriander 4 mint leaves 1 lime (juice) Ingredients sauce: 2 cloves garlic 2 cm ginger 1 tbsp oyster sauce 1 tbsp nam pla (fish sauce) 2 red lomboks (large chilies) 1-2 spring onions 1 tbsp oil Preperation/method: Pound or grind the ingredients for the marinade fine into a smooth paste/sauce. Mix the marinade with the steaks and let it rest for 45 minutes. Wrap the steaks with the marinade in tin foil and steam it for 10 minutes. Heat in a pan the water and blanch the paksoy for 30 seconds and then drain. Cut the garlic, the ginger, the lomboks and the spring onions fine. Heat in a wok the oil and fry the garlic and the ginger for 1 minute. Then add the lomboks, the spring onions, the nam pla and the oyster sauce and fry it for 30 seconds. Put the paksoy on a plate and place the steaks with the juices on it. Then pour the sauce on top of it and serve.
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