Crispy salmon on tatsoi with spicy thai sauce
|Prep time||10 minutes|
|Cooking time||5 minutes|
|Total time||15 minutes|
Easy and quick dish which you can use with any kind of fish.
2 Tfish sauce
1chilli ((Thai bird's eye))
680 gsalmon (or other fish)
1 Tolive oil
- Add the honey, fish sauce, water, lime juice, ginger, garlic and Thai in a bowl, whisk until well blended. Season with salt and pepper.
- Heat a large nonstick skillet over medium heat and brush the fish fillets on all sides with about 2 to 3 tablespoons olive oil. Sprinkle salt and pepper over the fillets and cook until just opaque in the center, about 5 minutes (only cook one side).
- Meanwhile, add 2 teaspoons of olive oil in another nonstick skillet over medium heat until hot. Stir in sliced red onions or shallots, and cook for 1 minute then stir in the tatsoi. Cook until wilted but still bright green, 2 to 3 minutes. Season with a pinch of salt and freshly ground black pepper.
- Divide tatsoi evenly among 4 serving plates. Arrange the cooked fish on top and spoon the sauce over the fish.