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12 kaffir lime leaves, stalks removed and thinly sliced
200ml oyster sauce
100ml hoisin sauce
4 bok choy, washed and cut into quarters
400g cooked blue swimmer crabmeat
Heat a large frying pan over medium-high heat. Pan fry the Salmon skin side down until golden brown then place the fish in a preheated oven at 180 Degrees Celsius for 5 minutes or until cooked.
While the fish is cooking begin on your mushrooms
For the Mushrooms
Add the olive oil and begin sweating off the shallots for 2 minutes without browning.
Add the mushrooms, the chilli and the lime leaves and cook for a further 3-4 minutes, or until the mushrooms are cooked.
Add the oyster sauce, hoisin sauce and 200ml water and bring to the boil along with the crabmeat.
Add the bok choy to a saucepan of simmering water and cook for 1 minute, then drain and place in iced water.
Drain the cooled bok choy on paper towels, then add to the mushroom mixture,. Season with sea salt and ½ lime juice and toss together.
Remove the fish from the oven and rest them for 5 minutes before transferring to large plates.
Lightly season the fish. Drizzle with the juice from the baking tray and a little olive oil. Garnish with the coriander and serve with lime cheeks.