Salmon and bok choy in tamarind sauce

The healthy-eating plan took a back seat yesterday and we indulged in some delicious Sri Lankan food and a tonne of steamed rice.  Nothing like going off-tangent to steer you back onto the path of virtue.  Or grilled salmon in my case.  I do not heart salmon.  I heart a good packet of Twisties or Cheezels.

I found a recipe for tuna in tamarind sauce, and adapted it for salmon.  A lovely, refreshing dish especially served with steamed bok choy. 

Ingredients:  (serves 2)

  • 2 salmon steaks (marinated in 1 tbsp dark soy, a pinch of salt and pepper for 10 mins)
  • bok choy leaves
  • a handful of chopped mushrooms (I used chestnut), sliced
  • 1/2 tbsp vegetable oil
  • 2 tsp sesame oil
  • 1 tbsp palm sugar
  • 1 small yellow onion, peeled and sliced
  • 1 clove of garlic, peeled and sliced
  • 1 inch ginger, peeled and thinly sliced
  • 1/4 cup tamarind puree
  • 2 tbsp Shao Xing rice wine
  • 2 tsp fish sauce
  • 1 tbsp balsamic vinegar
  • 100ml chicken stock


  1. Heat oven at 200 degrees celsius.  Place salmon steaks on a foil-lined baking tray
  2. Cook for 12 minutes
  3. Steam bok choy leaves and mushrooms for 5 minutes
  4. Meanwhile, heat vegetable and sesame oil in a pan for 30 seconds
  5. Add the palm sugar and stir until it melts into the oil
  6. Add the onion, garlic and ginger slices and cook for 3 minutes over low heat
  7. Pour in the tamarind, rice wine, fish sauce and balsamic vinegar.  Stir to combine for 1 minute
  8. Pour in the chicken stock and leave to cook for 3 minutes
  9. Taste for seasoning and adjust with a bit more fish sauce and palm sugar if required
  10. To serve, place some bok choy leaves in a pasta bowl.  Top with fish and mushrooms
  11. Pour the tamarind sauce around the bok choy.  Serve hot


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