Huon Salmon Cutlet, Sweet Chilli Prawns, Bok Choy

Ingredients

• 20 Fresh Tiger Prawns
• 500ml Sweet Chilli Sauce
• 1tbsp Fine Diced Garlic
• 1tbsp Fine Diced Ginger
• 1/2 bunch Coriander roughly Chopped
• 6 Vietnamese Mint Leaves Roughly Chopped
• 1/2 Lime
• 80g Butter
• 4 bunches Bok Choy Chopped into 3rds
• 4 Huon Salmon Cutlets

Method

1. 1

   For the Sweet Chilli Prawns

   In a saucepan add the garlic and ginger with a splash of oil and sweat, add the sweet chilli sauce and juice from the lime bring to heat. Meanwhile bring a pot of water to the boil and add the prawns, cook for about 3 minutes depending on size, strain and add to the sweet chilli sauce. Add the Chopped Coriander and Vietnamese Mint, season and this is ready to pour over the fish.

2. 2

   To Finish

   Preheat oven to 180c. Lay the salmon cutlets out on tray lined with baking paper, season and place 20g butter on each piece, bake for about 6-7 minutes. Meanwhile bring a stir-fry pan to heat till almost smoking, add the Bok Choy and stir-fry for 2-3 minutes till soft yet nice and crispy, season in pan. Divide the Bok Choy between 4 bowls, place a Salmon Cutlet on each, divide the prawns between each plate and cover with as much sauce as you like.