 |
Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 6 |
|
From the New Zealand magazine Cuisine. I haven't made this, but plan to. Ingredients:
1 1/2 liters chicken stock |
1 inch piece of fresh ginger, peeled and finely sliced |
600 g fresh salmon, skinned,de-boned,sliced in 1 cm strips |
4 baby bok choy, well washed,trimmed |
2 small red chilies, finely sliced |
3 tablespoons light soy sauce |
1 -2 tablespoon sugar |
3 -4 limes, juice of |
1/2 cup roughly torn coriander leaves |
Directions:
1. Place the stock and ginger in a large saucepan, bring to the boil, lower the heat and simmer for 5 minutes.
2. Strain to remove the ginger; discard.
3. Return stock to the pan, add salmon strips, bok choy and chilli to the stock, simmer gently for 2 minutes.
4. Lastly add soy sauce, and sugar and lime juice to taste and to achieve a balanced hot, sweet, salty, sour flavour.
5. Ladle into serving bowls and garnish with torn coriander leaves.
|
|