Appon's Thai Food Recipes

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Spicy Ginger Salmon on Pak Choi ( Salmon Nung Pug Gwang Tung )


This dish is salmon with a ginger and chilli sauce sat on a bed of pak choi (Chinese cabbage).

Ingredients For the Salmon
2-4 Salmon Steaks
5 gms Mint Leaves
5 gms Coriander Leaves & Stalks
2 Bird Chillies
3 Cloves Garlic
1 Teaspoon Salt
1 Tablespoon Fish Sauce
Juice of a Lime
1 Teaspoon Chopped Ginger

1. Blend the mint, coriander, chillies, garlic, salt, and ginger (all the dry ingredients) until smooth.
2. Add the fish sauce and lime juice and blend some more.
3. Marinade the salmon in this sauce for 30 minutes.
4. Wrap the salmon and marinade in foil and steam for 10 minutes to cook the salmon.

Ingredients For the Stir Fry
3-5 Pak Choi
1 Tablespoon Oil
1 Garlic Clove Chopped
1 Teaspoon Chopped Ginger
1 Tablespoon Oyster Sauce
1 Tablespoon Fish Sauce
40 gms Chopped Spring Onions Sliced
2 Big Red Chillies Chopped

1. Drop the pak-choi into boiling water for 30 seconds.
2. Into a frying pan, heat the oil and fry the garlic and ginger until the smell is released.
3. Add the chillies, the spring onions, the oyster sauce, fish sauce and stir fry for 30 seconds.
4. Layout the pack choi, place the salmon and cooking juices on that, and pour the stir fried onions and sauce over the top.

Comments (7)

Ted Tofield:

Thank you Appon!

This recipe is fantastic - really delicious!

Darren :

I made this dish the other day and it was fantastic.
Now I have found your site I am looking forward to cooking more Thai food. Your site is excellent.

Thank You


I made this recipe yesterday for my husband and myself and it was delicious! We love thai food, your website its great!

Nick H:

Hi Appon.

This is one of my favourite dishes from your website. I have made it many times now but have never come accross anything like it in Thailand despite several trips there.

Love the website. Keep them coming!

Try the pizza! There's a few easily accessible dishes on the site.


Sa wat dee krup!

Thank you for the recipe; your site is amazing!

I made this tonight and it turned out great.

The only thing that was difficult was trying to figure out how much 5 grams of mint and pak chee would be. I finally just gave up and used a small handful of each.

It seems it would be a lot easier if the herb and vegetable measurements were given in cups instead of grams.

But that is just a minor complaint, your site is still one of the best Thai cooking sites on the internet!

[Appon]Click on the Ingredient details to get a US measure. But don't worry, a small handful is good enough.


Hi Appon, this is the first recipe I've tried from your site, it was absolutely delicious, I love it! My new favourite way of eating salmon - I served it over a bed of rice to make it more substantial. I'll be trying many more of your recipes! :)

PS. Its fine in grams, cups is much more confusing.

Tom B:

Excellent with trout of all kinds too. Especially rainbows. Brownies are a bit too subtle for this dish though.

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This page contains a single entry from the blog posted on September 25, 2006 12:23 PM.

The previous post in this blog was Ginger & Lychee Ice Cream ( I Tim Lin Cee King ).

The next post in this blog is Tapioca Balls, with Turnip & Nut Filling ( Sa ku Sai Kem ).

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