Steamed salmon

Ingredients

• 2 bok choy ( pak choi ) leaves, trimmed
• 4 to 6 very fine slices root ginger
• 2 finely shredded spring onions
• 2 salmon fillets, skin removed

Dressing:

• 0.5 tablespoon sesame oil
• 0.5 tablespoon soy sauce
• 1.5 tablespoon rice wine vinegar
• 0.5 teaspoon sugar
• 1 tablespoon water

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Preparation

• Place the bok choi leaves in a colander and pour over boiling water until they are just beginning to soften.
• Place the ginger slices and spring onions on top of each of the salmon fillets and wrap the bok choi leaves around them, folding under at the bottom.
• Bring a large pan of water to the boil; place a steamer on top.
• Put the salmon into the steamer, cover and steam for 10 to 15 minutes, until the fish is pale pink and cooked through.
• Meanwhile, place the dressing ingredients in a pan with 1 tablespoon of water, and bring to boiling point.
• When the fish is cooked, transfer to 2 plates and pour the sauce over.
• Serve with soba noodles and the leftover bok choy from the bunch wilted through.