Sunday, April 6, 2014

spicy salmon broth

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spicy salmon broth
slightly adapted from new scottish cookery by nick nairn
serves 6

2 tbsp. neutral oil
2 inch piece of ginger, peeled and minced
4 large garlic cloves, sliced
1 large green jalapeño chilli, seeded and minced
1/2 1 red jalapeño chilli, seeded and minced*
2 lemongrass stalks, tough outer layer removed and minced
about 10 c. (2. 5 litres) chicken stock or fish stock
6 tbsp. Thai fish sauce
2 tbsp. soy sauce (light if you've got it)
juice of 2 3 limes
2 shallots, minced
6 green onions or chives, sliced finely
400 g. (scant 1 lb.) salmon fillet, cut into 5 mm (1/4 inch) slices
6 tbsp. cilantro, roughly chopped
freshly ground pepper

Set a heavy-bottomed soup pot over low medium heat. Heat the oil. Add the ginger, garlic, chillies and lemongrass. Stir often for about 8 minutes until softened.

Stir in the stock, fish sauce, soy sauce, and the juice of 2 limes. Once it boils again, simmer for 10 minutes.

Add the shallots, green onions, salmon and cilantro. Simmer for 2 minutes or until the fish is just cooked. Taste and season with pepper. If needed, add more lime and possibly more stock.

*Nick's original recipe calls for a fresh red chilli and a bird's eye chilli, seeded and cut into matchsticks. I am a heat wuss, so adapted it to use the more moderate jalapeños.

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