Green tea steamed salmon with crispy sesame skin, coconut rice and choi sum
Tea
Steam
The idea of steaming fish with green tea comes from a vague memory of seeing an experimental chef on Masterchef UK attempting it. I'll admit in advance that the delicate flavour would probably be better suited to a milder white fish, however the sesame skin here is perfect with the salmon. The choi sum is stir fried with the classic flavours of chilli, ginger, garlic and soy sauce- delicious with the creaminess of the coconut rice. I have left the measurements for the rice up to you, depending on how much you want to serve, and also as the ratio of rice to liquid follow the usual 1:2, depending on what you're using to measure your amounts.
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