The anglicised Thai name for this dish is bplah salmon pad gkaprow. Bplah gets spelt all sorts of ways in English. So does gkaprow. Normally the salmon would be cut into large chunks, but I preferred to keep the fillets whole so they remained raw in the centre. This is based on a recipe included in the wonderful Dancing Shrimp by Kasma Loha-Unchit.
The Thais cook Chinese food. This could be called cabbage 2 ways, because the earthenware tubs of preserved vegetables from Tianjin in China is a variety of cabbage, as is bok choy.
WOK-SEARED SALMON WITH CHILLIES AND THAI BASIL. BOK CHOY WITH TIANJIN VEGETABLES
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