Fried salmon with pak choi in spicy ginger sauce

Ingredients:

Sauce

• 0.5 cup soy sauce
• 3 tablespoons of water
• 2 tbsp. l. rice wine vinegar
• 1.5 tbsp freshly squeezed lime juice
• 1 cm fresh ginger, peeled and grated (about 1 tbsp)
• 1 serrano pepper, sliced ​​into rings (with seeds)
• 1 green onion, thinly sliced

Fish and vegetables

• 8 bunches small bok choy, halved, or 3 medium bok choy, quartered, about 450g, rinsed well
• 4 salmon fillets (140–170 g), skinless
• Coarse salt and freshly ground black pepper

Preparation:

1. Hot ginger sauce:
   
   Combine soy sauce, water, vinegar, lime juice, ginger, serrano pepper, and green onion in a small bowl and set aside.
2. Fill a wok or skillet with 2.5 cm of water and bring to a boil over medium-high heat. Place the bok choy in a bamboo steamer or collapsible steamer and cover. Place the steamer over the water, cover, and cook for about 3 minutes for small bok choy, 4 minutes for medium bok choy.
3. Meanwhile, heat a large nonstick skillet over high heat. Season the salmon with salt and pepper, place the fish, round-side down, in the skillet, and cook until golden brown and crisp, about 2 minutes. Reduce the heat to medium, flip, and cook the other side to your desired doneness, about 6-7 minutes for medium, 8-9 minutes for medium, and 11-12 minutes for well done.
4. Divide the fish and bok choy among 4 plates and serve, drizzling each serving with 2–3 tablespoons of the sauce. Store any remaining sauce in a tightly sealed container in the refrigerator for up to 1 week..