Learn how to poach Salmon perfectly every time with an Asian twist.
|Pan choi head||4 (inner leaves kept for plating)|
|For the broth:|
|Fish stock||1 Liter|
|Kaffir lime leaves||4|
|Nam pla||1 Tablespoon|
|Coriander||1 Bunch (100 gm) (stalks and leaves)|
1. Into a saucepan over a medium/high heat add shallots, ginger, lemongrass, chillies, salt, sugar, 2 of the lime leaves. Stir for 1 minute then add the stock and bring to a boil. Reduce the heat and simmer for 15 minutes.
2. Stir in the fish sauce, gently add in the pan choi (outside leaves only) and also add the Salmon. Turn the heat to low and cover with the lid and poach for 8-10 minutes. Remove the fish and pan choi and place the Salmon in 4 warm serving bowls with the inner leaves of pak choi.
3. Stir in the remaining lime leaves, lime juice and coriander stalks. Mix for 1 minute, then ladle the broth over the salmon and pan choi.
4. Serve and Enjoy!