Photography: Dean Wilmot

By Mandy Sinclair

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 30 minutes
Special options: Heart friendly, Kid friendly, Low Carb, Low cholesterol, Low fat
Course: Lunch, Main
Favourite flavours: Easy recipes, Saucy, Seafood

Ginger broth with salmon and pak choy

INGREDIENTS

1 teaspoon oil
5cm piece ginger, peeled, shredded
1/4 cup (60ml) fish sauce
1 tablespoon soy sauce
1 teaspoon brown sugar
4 x 100g pieces of salmon or ocean trout fillet
4 green onions (shallots), sliced diagonally
1 bunch pak choy, trimmed, leaves separated, rinsed
juice of 1 lime
coriander leaves, sliced chilli, to serve

METHOD

1. Heat oil in a large saucepan on low. Cook ginger for 2 minutes. Add 1.5 litres water, fish sauce, brown sugar and soy sauce. Increase heat to medium and simmer for 5 minutes.

2. Add salmon and poach gently for 2-3 minutes, until fish is just cooked. Remove from broth and place in serving bowls. Add green onion, pak choy and lime juice to broth and simmer for 1 minute, until pak choy is tender.

3. Ladle ginger broth and a little pak choy over salmon. Garnish with coriander leaves and chilli.