Chilli Salmon with Pak Choi
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 skinless salmon fillet (s)
- 1 Pak Choi, as small as possible
- Oil for frying and stewing
- salt and pepper
- 70 ml vegetable stock
- 2 tablespoon chili sauce (sweet chili sauce)
- 1 teaspoon fish sauce
- 1 clove garlic, very finely diced
- some ginger, grated
- 1 lemon wedge (s)
Print Recipe
Pin Recipe Instructions
- Heat the oil in a pan and cook the salmon fillet in it for about six minutes, depending on its thickness. Take the fish out of the pan and season with salt and pepper. Put the garlic, ginger, sweet chili and fish sauce in the pan with the remaining heat (attention: burns easily!) And sauté briefly. Turn the salmon in the sauce on all sides.
- At the same time, heat the oil in a second pan. Halve the washed, well-dried Pak Choi lengthways and fry in hot oil over low heat. Pour in the broth and cook covered for about three to five minutes until al dente. Remove the vegetables from the broth, season with salt and pepper and serve with the salmon and lemon.
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