Salmon Thai
Broth with Rice Noodles
No count
Serves 2
1 litre (1 1/2pts) light fish or vegetable stock
1 stick lemongrass
2cm (1in) ginger peeled and thinly sliced
1/2 red chilli thinly sliced
1 lime leaf dried or fresh
1tsp fish sauce(optional)
splash soy sauce
2 x 150g (5oz) skinless boneless salmon
60g rice noodles
2 small heads pak choy
2 spring onions finely sliced
handful coriander
Cut lemongrass in half andcrush with rolling pin. Heat stock in pan and add lemongrass ginger chilli and lime leaf. Reduce heat and simmer for 5 mins. Add fish sauce and soy sauce. Add fish cover and poach until just cooked through.Reomve fish and set aside. Strain stock through sieve. Bring stock back to boil and add rice noodles, simmer for 2 mins.
Seperate the pack choy and cut larger plants in half. Add to the pan with the spring onions for 1 mins. Flake the salmon and return to the broth.
Divide and serve.
Serves 2
1 litre (1 1/2pts) light fish or vegetable stock
1 stick lemongrass
2cm (1in) ginger peeled and thinly sliced
1/2 red chilli thinly sliced
1 lime leaf dried or fresh
1tsp fish sauce(optional)
splash soy sauce
2 x 150g (5oz) skinless boneless salmon
60g rice noodles
2 small heads pak choy
2 spring onions finely sliced
handful coriander
Cut lemongrass in half andcrush with rolling pin. Heat stock in pan and add lemongrass ginger chilli and lime leaf. Reduce heat and simmer for 5 mins. Add fish sauce and soy sauce. Add fish cover and poach until just cooked through.Reomve fish and set aside. Strain stock through sieve. Bring stock back to boil and add rice noodles, simmer for 2 mins.
Seperate the pack choy and cut larger plants in half. Add to the pan with the spring onions for 1 mins. Flake the salmon and return to the broth.
Divide and serve.
No comments:
Post a Comment