Lately we’ve  been eating plenty of fish and today I cooked salmon embraced with Thai flavour, accompanied by green beans and fried tofu.

Ingredients (Serves 4 )

• 800g Salmon(4 pieces of Salmon)
• green beans(a handful, poached in boiled salted water, removed, set aside)
• tofu (2 firm tofu blocks,cut into quarters, shallow fry in hot oil, set aside)

Sauce

• 3 tbsp sweet chilli sauce
• 1 tbsp fish sauce
• 2 tbsp freshly squeeze lime juice
• 1/3 cup cornflour
• 1/3 cup finely chopped coriander leaves
• salt to taste
• freshly ground black pepper to taste
• 3 tbsp olive oil
• a slice of lemon and chopped coriander leaves  for garnish

Method

1. Combine the sweet chilli sauce, fish sauce and lime juice in a small saucepan over low heat. Cook for 2 minutes, stirring until well combined and thickened. Set aside.
2. Combine the cornflour and coriander in a bowl and season with salt and pepper. Dip the fish into the cornflour mixture to coat lightly and place on a plate until ready to cook.
3. Heat the oil in a nonstick frying pan over high heat. When the oil is smoking carefully add the fish to the pan and cook for 3 minutes on each side or until cooked through.
4. Remove the fish from the pan and drain on paper towel to absorb any excess oil. Drizzle the warm Thai sauce over the fish accompanied by green beans and tofu. Garnish with fresh coriander leaves and sliced lemon. Serve hot. Voila!