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Ginger broth with salmon and pak choy

Ginger broth with salmon and pak choy
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Ginger broth with salmon and pak choy

Ingredients

  • 1 teaspoon oil
  • 5cm piece ginger, peeled, shredded
  • 1/4 cup (60ml) fish sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon brown sugar
  • 4 x 100g pieces of salmon or ocean trout fillet
  • 4 green onions (shallots), sliced diagonally
  • 1 bunch pak choy, trimmed, leaves separated, rinsed
  • Juice of 1 lime
  • Coriander leaves, sliced chilli, to serve
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Method

  1. Heat oil in a large saucepan on low. Cook ginger for 2 minutes. Add 1.5 litres water, fish sauce, brown sugar and soy sauce. Increase heat to medium and simmer for 5 minutes.
  2. Add salmon and poach gently for 2-3 minutes, until fish is just cooked. Remove from broth and place in serving bowls. Add green onion, pak choy and lime juice to broth and simmer for 1 minute, until pak choy is tender.
  3. Ladle ginger broth and a little pak choy over salmon. Garnish with coriander leaves and chilli.
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