Ginger broth with salmon and pak choy



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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

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.


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.