Name: Asian salmon broth
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 4 salmon skinned steaks; salt and freshly ground black pepper; oil for frying; 1 l stock chicken; 2-3 green chilli; 20 cm lemongrass; 1 garlic cloves, finely sliced; 1 fresh ginger thinly sliced; 1/4 cup soy sauce; 4 ml sesame oil; lime juice only; 2 spring onions thinly sliced on the diagonal; 1 fresh coriander handful, shredded; bean sprouts to garnish

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Ingredients (14)

4	salmon — skinned steaks
	salt and freshly ground black pepper
	oil — for frying

BROTH:

1 l	stock — chicken
2-3	green chilli
20 cm	lemongrass
1	garlic — cloves, finely sliced
1	fresh ginger — thinly sliced
1/4 cup	soy sauce
4 ml	sesame oil
	lime — juice only
2	spring onions — thinly sliced on the diagonal
1	fresh coriander — handful, shredded
	bean sprouts — to garnish

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Method:

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.