Name: Ginger broth with salmon and pak choy
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 teaspoon oil; 5 centimetre piece ginger, peeled, shredded; 1/4 cup (60ml) fish sauce; 1 tablespoon soy sauce; 1 teaspoon brown sugar; 4 x 100g pieces salmon or ocean trout fillet; 4 green onions, sliced diagonally; 1 bunch pak choy, trimmed, leaves separated, rinsed; juice of 1 lime; coriander leaves, sliced chilli, to serve

Ginger broth with salmon and pak choy

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Serves 4

Prep

10M

Cook

10M

Total

20M

Ingredients

1 teaspoon oil

5 centimetre piece ginger, peeled, shredded

1/4 cup (60ml) fish sauce

1 tablespoon soy sauce

1 teaspoon brown sugar

4 x 100g pieces salmon or ocean trout fillet

4 green onions, sliced diagonally

1 bunch pak choy, trimmed, leaves separated, rinsed

juice of 1 lime

coriander leaves, sliced chilli, to serve

Method

1.Heat oil in a large saucepan on low. Cook ginger for 2 minutes. Add 1.5L water, fish sauce, soy sauce and brown sugar. 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. Serve with coriander leaves and chilli.

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