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Thai-style salmon broth
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2 lemongrass stalks
4cm fresh ginger
100g fresh shiitake mushrooms, finely sliced (remove the hard stalks)
1 Thai red chilli, deseeded and very finely sliced
Zest and juice of 1 lime
2 tbsp vegetable oil
1 litre Cooks’ Ingredients Fish Stock
1 tbsp palm sugar
4 tbsp nam pla fish sauce
235g Waitrose Green Pak Choi, quartered
4 salmon fillets
10g fresh coriander, finely chopped
10g fresh Thai basil, finely chopped
1. Set a bowl by your chopping board. Strip away half of the hard outer leaves from the lemongrass until you just have the tender middle, then slice it finely. Peel and finely slice the ginger, mushrooms and chilli, and chop the shallots. Put all these ingredients into the bowl with the lime zest.
2. Place a medium-sized saucepan on a medium-low heat. Add 1 tbsp of oil and all the ingredients from the bowl. Stir and fry for 5 minutes to soften. Add the fish stock, 100ml water, lime juice, palm sugar and nam pla fish sauce. Bring to a simmer and cook for 8 minutes. Add the quartered pak choi to the broth and cook for another 2 minutes.
3. While the broth is simmering, heat a large frying pan on a medium heat and add 1 tbsp of oil. Place the salmon fillets in the pan and gently fry for 4 minutes on each side.
4. Place the salmon into 4 separate bowls and ladle in some broth. Sprinkle with the coriander and Thai basil.
Typical values per serving:
This recipe was first published in April 2016.