45 min.
Preparation time
Gaps: no
Total: 45 min.
Servings
Serve: 4 persons
Weight Per Serving: 280g
Price Per Serving: 4.43$
376kcal
Nutrition
Calories: 376kcal
Protein: 38.3%
Fat: 26.56%
Carbs: 35.14%
Ingredients
- 1 bunchyu choy
- 0.3 cupbrown sugar
- 0.3 cupbrown sugar
- 1 teaspoonchili saucehot
- 2 tablespoonsfish sauce
- 2 tablespoonsgingerfresh minced
- 1 tablespoonturmericdried
- 1 lime
- 1.5 poundssalmon fillet
Equipment
- bowl
- grill
- skewers
- garlic press
Directions
- Remove skin from salmon fillet and trim away any brown fatty areas.
- Place 8 bamboo skewers into the fillet running from the thick side to the thin about 1.5 inches apart. Then slice the fillet so that you have individual pieces of salmon on the skewers.Make a sauce combining the remaining ingredients, including the juice from the lime and the zest. It's also easiest to mince the ginger by putting it through a garlic press. You can adjust the mix of ingredients to match your personal tastes.
- Place the salmon in a deep bowl or ziploc bag and marinate in about half of the sauce, reserving the rest for serving. Refrigerate for 30 minutes to an hour, more will break down the fish and cause it to "cook" a bit in the lime juice.Grill skewers on a high heat and serve. Eat with chilled raw Yu Choy, which you use to wrap bits of the fish and drizzle with remaining sauce.
Nutrition Facts
Properties
Nutrition Score
29.654347826087%
Flavonoids
Taste
Nutrients percent of daily need