Nung Pug Gwang Tung Salmon
spicy ginger salmon


4 salmon steaks
5 stems paksoy
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


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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