Soy Ginger Salmon with Ginger Scallion Dipping Sauce

Makes 2

Ingredients:
4 oz Thaimee Pad Kee Mao Sauce

12 oz salmon filet 

1/4 lb Bok choy, cleaned - quartered or halved

½ cup julienned ginger

1 brunch Scallion, thinly chopped 

Thai chili, cut lengthwise in half 

Cilantro leaves, picked and cleaned 

Instructions:

Leave the (thawed, if previously frozen) salmon (or fish or your choice) out at room temperature for 30 minutes. Avoid steaming the fish directly from the refrigerator, which may cause undercooking or uneven cooking. 

Set up a steam basket or steamer. Bring water to a boil and be ready. 

In a heatproof plate / bowl that fits your steamer,  pour in Thaimee Pad Kee Mao Sauce, place in salmon, bokchoi and top with ginger and scallion. Steam for about 5 mins or until cooked. It depends on the thickness of the fish. 

When done, Garnish with Thai chili, scallions and cilantro.

Serve with ginger & scallion dipping sauce over steamy jasmine or rice berry or wonton noodles (as seen in the picture). 

Ginger & Scallion Dipping Sauce

Ingredients:

2 tablespoons distill vinegar 

2 tablespoons sugar 

2 tablespoons lime juice 

1 teaspoon salt 

2 tablespoons ginger, chopped 

2 tablespoons scallion, chopped

1 Vietnamese or Thai green chili, or to taste 

Instructions:

In a saucepan, heat vinegar and sugar to dissolve the sugar.  Set aside to a room temperature.  

Once cool, blend everything in a blender until smooth. 

Notes:

1. Serve with ginger & scallion dipping sauce over steamy jasmine rice or riceberry or wonton noodles.

2. You can substitute bokchoy with napa cabbage.

3. You can also use the same recipe with other fish such as cod, or sea bass.