Recipe by Tony Smith
Serves 4
INGREDIENTS
4 salmon fillets, 150gms each
1/2 head broccoli
4 small bok choi
4 spring onions
10ml sesame oil
SAUCE
30g shiitake mushrooms
1 small onion
1 small carrot
1 celery stalk
1 garlic clove
20g fresh ginger
small piece of chilli
20ml lime juice
juice of one lemon
5ml sesame oil
5ml soy sauce
20ml oyster sauce
250ml water
METHOD
For the sauce, chop the ginger, garlic, and vegetables. Place into a pot and add the water, sesame oil, soy and oyster sauce. Simmer for 15 minutes. Add the chilli and lime and lemon juice. Thicken with 2 teaspoons of cornflour mixed with a little water. Keep warm until serving.
Cut up the green vegetables and saute in a hot pan with the sesame oil.
Place the vegetables onto a baking tray, and lay the salmon fillets on top. Season and cover, and then braise gently until the salmon fillets are just cooked through. Spoon over the sauce, and serve.
