Slow Roasted Salmon With Asian Greens
|Salmon fillet pieces||750 Gram, boned (With Skin On)|
|Kaffir lime||1 , quartered (Fresh)|
|Kaffir lime leaves||1 Tablespoon, shredded|
|Caster sugar||110 Gram (1/2 Cup)|
|Lime juice||60 Milliliter (1/4 Cup)|
|Water||60 Milliliter (1/4 Cup)|
|Red thai chilies||2 , seeded, chopped finely|
|Tightly packed coriander||1⁄4 Cup (4 tbs), finely chopped (Use Fresh)|
|Peanut oil||1 Tablespoon|
|Fresh asparagus||250 Gram, trimmed, chopped coarsely|
|Snow peas||150 Gram|
|Baby bok choy||150 Gram, chopped coarsely|
|Choy sum||150 Gram, chopped coarsely|
Cook fish and quartered lime on heated oiled grill plate (or grill or barbecue) until both are lightly coloured all over.
Place fish and lime in oiled large baking dish; sprinkle with lime leaves.
Bake, covered tightly, in very slow oven about 30 minutes or until cooked as desired.
Meanwhile, combine sugar, juice and the water in small pan; stir over heat, without boiling, until sugar dissolves.
Simmer, uncovered, without stirring, 3 minutes; cool slightly.
Stir in chilli and coriander.
Heat the oil in wok or large pan; stir-fry asparagus and snow peas until just tender.
Add bok choy and choy sum with half of the chilli sauce;stir-fry until leaves are just wilted.
Serve vegetables with fish, drizzled with remaining chilli sauce.