Salmon – about 2 big fillets cut into rectangular pieces (simply for the ease of eating)
For Marinade/ Glaze Sauce
Fish sauce – 3 tbsp
Soy Sauce – 4 tbsp
Honey – 2 tbsp
Water – 1 Cup
Lemon Grass – 3 Sticks, chopped and pressed with a meat mallet
Garlic cloves – 4, minced
Galagal / Ginger root – 2 big pieces – chopped into thin slices
Chilli Vinegar – 1tbsp
Green Chilies – 4 finely chopped
Black Pepper – 1 tsp
Lemon Juice – of 2 lemons
Tomato Ketchup – 2 tbsp
Corn Starch – 2 tsp
Spring Onions – 2 stalks
Now take all the ingredients in the list under Marinade and bring them to a boil. Let it simmer for 15-20 minutes so that the ginger and lemon grass juices are all mixed well with the sauce. Now sieve this mixture and use it as a marinade for your salmon. You can marinate it for 2-3 hours for best results.
When ready to grill, turn the oven to Broil at H1 and timer at 20 minutes. Grill the salmon pieces on the wire rack and turn them around to make sure they are evenly grilled. You can use spray oil at this point to give the fish some color.
The marinade will now be made into a sauce. Take the marinade and boil it for a few minutes, now add the corn starch mixed with few drops of water, you will see the consistency become gray like at this point.
After 20 min, the fish is now grilled, serve it on the plate and pour the sauce over the salmon. Garnish with spring onions.
For vegetables, I do something really simple. Cut open a bag of frozen sauté veggies and let it thaw in hot water for 20-30 minutes. In a microwavable bowl, add the veggies , toss in some olive oil, add some slices of fresh garlic, squeeze a lemon, add some salt and pepper and seal it with a cellophane film. Microwave for 7-8 minutes. Let the veggies cook in steam under the film for a little while, and then serve them in a bowl. Make sure you drain out the water if in excess.