Thai Steamed Salmon

This was pretty quick to make. It's not the best way to cook bok choy, but I haven't found any good ways to make bok choy so maybe this will have to do.

I seem to be lacking a steamer or a rack or one of those bamboo things, and I should probably just pick one up in chinatown, but for the time being I used the bok choy as a steamer rack over a tiny bit of water and rested the salmon on top. Instead of dividing the sauce and pouring some over the finished salmon, I dumped all of it (there wasn't much) over the salmon in the pot, because anything with raw fish sauce in it is yuck -- it always needs to be cooked. The fish turned out great, though I used two chunks of very different thicknesses. The small one got a tiny bit dry but it was still very good.

To go with this I made brown rice and tortured some green beans. I threw a pound or so of green beans into a very hot pan along with four or five cloves of garlic and let them pan-roast, covered, for a few minutes until they started getting brown spots. Then I threw in four or five sliced shiitakes, too much soy sauce, and a splash of rice wine and slammed the lid back on to steam the mess. Next time I'll be stingy with the shiitakes and soy sauce and generous with the rice wine... the shiitakes turned into little salt sponges, and the rice wine added some nice sweetness.