Lee Kum Kee

Thai Style Salmon with Sesame Crust

Serves 4

If you're looking for ways to make salmon more interesting then you've found the perfect recipe. Salmon is a great ingredient as omega-3 fats make it good for heart health. This dish contains a complex but balanced taste of sweet, savoury, sour, along with hints of spices from ginger and an aromatic spicy kick from Chiu Chou Chilli Oil, that excites your palate from those everyday dishes.


2 x 200g salmon fillet
300g choi sum, washed
80g black and white sesame seeds, spread out on a plate/tray
25g ginger, finely chopped
1 cloves garlic, finely chopped
1 lemongrass, bashed and finely chopped
1 lime leaves, finely chopped
1 cup cornflour on a plate/tray
½ cup milk
1 Tbsp vegetable oil

Sauce Mix

1 Tbsp tamarind paste or 1 tsp white vinegar
1 ladle fresh chicken stock
½ Tbsp honey
Juice off ½ lime


1 spring onion, finely sliced
1 long red chilli, finely sliced
A handful of coriander torn


1 Place the salmon fillet skin side down in the seasoned cornflour tray and press down. Pat any excess flour off and then place skin side down again into milk, followed by sesame seed tray.
2 Place 1-2 tbsp vegetable oil in a frying pan to medium-high heat and then place the fish skin side down. Press fish down with a fish slice/spatula for 30 seconds. Then turn the heat down to medium and cook through for 3-4 minutes or until fish is half cooked
3 After, turn the fish, place the ginger, garlic, lemongrass and lime leaves in the frying pan and cook for 30 seconds to a minute. Then turn to high heat and pour ‘The Sauce Mix’ in the pan around the side of the fish (keeping the sesame topping nice and dry and crispy). Boil for 2 minutes.
4 Meanwhile, boil your choy sum in a wok/saucepan for 2 minutes and place it onto the serving plate as a ‘bed’ for the salmon.
5 Serve fish fillet on top of the choy sum and then pour the sauce around the sides. Top with coriander, spring onion and chilli.
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