Salmon Recipes
|
 |
|
Copyright
Nick Nairn |
|
|
1 tablespoon vegetable oil |
|
25g (1oz) fresh root ginger, peeled and cut into
matchsticks |
|
2 large garlic cloves, peeled and sliced into
slivers |
|
1 large fresh red chilli, seeded and cut into
matchsticks |
|
1 whole bird's eye chilli |
|
1
stem of lemongrass, chopped |
|
1.2
litres (2 pints) chicken or vegetable stock |
|
3 tablespoons Thai fish sauce (nam pla) |
|
1
tablespoon light soy sauce ( preferably Kikkoman's) |
|
juice of 1 lime |
|
|
Cooking Method
|
The
base of the soup can be made in advance and freezes
well. Add the salmon just prior to serving. Be
careful not to overcook the salmon; it needs only a
couple of minutes. You can check by breaking one of
the pieces open - it should still be nice and pink
inside. |
|
1.
Heat the oil in a large pan and add the ginger,
garlic, chilli and lemongrass. Cook over a low heat
until softened. |
|
2.
Add the stock and splash in the Thai
fish sauce, soy sauce and lime juice. Bring to the
boil, then turn down the heat and simmer for 10
minutes. Add the spring onions and cook for a
further 3 minutes. |
|
3.
Add the fish with the coriander and
simmer for 2 minutes or until the fish is cooked.
Taste, season with salt and pepper and add more fish
sauce or soy sauce if you like - it should be quite
punchy! Ladle into warm bowls and serve. |
|
|
