Succulent Salmon that melts in your mouth with wonderful Asian flavours that will delight everyone.
Here is what you will need
Ingredients: serves 4
For the Broth
1 litre (1 3/4 pints) fish stock
2 lemongrass stalks, chopped
2.5cm (1 inch) pieces of ginger, sliced into matchsticks
1 banana shallot, sliced
3 red chillies, deseeded and finely chopped
1 teaspoon sugar
1/4 teaspoon salt
4 Kaffir lime leaves, shredded
1 tablespoon Nam Pla (Thai fish sauce)
Juice of 1 lime
1 handful of coriander/cilantro, stalks and leaves
4 Salmon fillets, skin removed
4 heads of Pan Choi, inner leaves kept for plating.
Into a saucepan over a medium/high heat add shallots, ginger, lemongrass, chillies, salt, sugar, 2 of the lime leaves. Stir for 1 minute then add the stock and bring to a boil. Reduce the heat and simmer for 15 minutes.
Stir in the fish sauce, gently add in the pan choi (outside leaves only) and also add the Salmon. Turn the heat to low and cover with the lid and poach for 8-10 minutes. Remove the fish and pan choi and place the Salmon in 4 warm serving bowls with the inner leaves of pak choi.
Stir in the remaining lime leaves, lime juice and coriander stalks. Mix for 1 minute, then ladle the broth over the salmon and pan choi.