Steamed Salmon Rolls With Spicy Seafood Dipping Sauce

• 2 salmon fillets
• 4 chinese cabbage leaves
• 5 bird eye chillies
• 4 cloves garlic
• 1 tbsp coriander stalks
• 3 tbsp fish sauce
  
• 3 tbsp lime juice
  
• 2 teaspoons sugar

Special Cooking Equipment Used

• steamer
  

Cooking instructions

Step 1: First cut the chinese cabbage in half, as we only want the softer top half. Then remove 4 leaves.

Step 2: Now boil the leaves for about 30 seconds or so, just to soften them up so that they don’t break when we roll them. Set them aside and let them cool for a couple of minutes.

Step 3: Once they have cooled, lay 2 of the chinese cabbage leaves end to end and slightly overlapping, then place 1 of the salmon fillets on top. Wrap the salmon tightly inside the leaves, and repeat for the second salmon fillet.

Step 4: Now steam the salmon wraps for about 10 minutes.

Step 5: Whilst the wraps are steaming we can make the dipping sauce. First grind 1 tbsp of coriander stalks in a mortar and pestle into a paste. Then add in 4 cloves of garlic and 5 bird eye chillies, and continue grinding into a paste. Spoon the paste into a serving bowl, then add in 3 tbsp of lime juice, 3 tbsp of fish sauce, and 2 teaspoons of sugar. Stir everything together, and the sauce is ready.

Step 6: Once the salmon wraps have finished steaming, cut them into bitesized slices, then serve with the dipping sauce.