Ginger broth with salmon and pak choy

Ginger broth with salmon and pak choy

Photography: Dean Wilmot

• serves

  4

• cook

  30 minutes

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

Instructions

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.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.