Asian salmon broth

Recipe from: 04 June 2012
asian salmon broth

Ingredients 15
Servings 1
Minutes 00:10


Serving Change
  • 4
    skinless salmon steaks
  • salt and black pepper
  • oil for frying
  • Broth:
  • 1
    chicken stock
  • 2-3
    green chillies
  • 20
    piece of lemongrass
  • 1
    garlic clove – finely sliced
  • 1
    thumb size piece of fresh ginger – finely sliced
  • 1/4
    soya sauce
  • 4
    sesame oil
  • juice of 2 limes or 1 lemon
  • 2
    spring onions – chopped diagonally into thin slices
  • 1
    handful of fresh coriander – roughly shredded by hand
  • Bean sprouts to garnish and to add some crunch


In a saucepan or pot add all the ingredients for the broth – except the spring onions, coriander and bean sprouts. Bring to the boil and simmer for about 5-10 minutes allowing all the flavours to infuse.

In a griddle pan heat the oil and fry the salmon until brown on both sides - 2 minutes on each side should do. The salmon must still be rare inside but you must be able to flake it with a fork. Season with salt and pepper.

To serve:
Pour some of the broth through a sieve into a 4 bowls, add some spring onion and coriander. Put the salmon in the middle of the bowls and add some bean sprouts to garnish.

Reprinted with permission of Lifeisazoobiscuit. To see more recipes, click here.

Read more on: boil  |  fish/seafood  |  recipe  |  soup  |  asian

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