Ingredients
Serves 68 garlic cloves, crushed
6 long red chillies, chopped
¼ red onion, chopped
Vegetable oil
6 x 180 gm salmon fillets, skinned & boned
Rice flour
6 tbsp fresh lime juice
4 tbsp shaved palm sugar (or soft brown sugar)
4 tbsp Asian fish sauce
2+ cups water
24 snowpeas, topped & tailed
3 heads of bok choy, inner leaves only
A few fresh coriander springs
Method
Finely chop together the garlic, chillies and red onion (or pound with a mortar and pestle).
Heat a thin layer of oil in a pan. Then dust the salmon with rice flour and seal on both sides. Remove.
Add the chilli mixture to the pan and sauté for a minute or two. Then add the lime juice, sugar, fish sauce and 2 cups water. Mix well, bring to the boil and briefly cook.
Return the salmon to the pan and gently cook, adding more water as necessary.
Then remove the salmon and add the snowpeas, bok choy and coriander to the pan. Briefly cook.
To serve, arrange the snowpeas on individual plates, top with the fish and then the sauce.