Salmon is rich in long-chain omega-3 fatty acids, which are known to reduce inflammation, lower blood pressure and decrease risks for disease
3tbsp light miso paste
750ml fish stock
2 kaffir lime leaves
1–2 red chillies, seeded and finely chopped
3cm fresh root ginger, peeled and finely sliced
500g side of salmon, skin on, scaled and pin-boned
1 bok choy
150g tender-stem broccoli
2 small bunches of enoki mushrooms, separated
1tsp toasted sesame oil
Coriander leaves, to garnish
- Place the miso paste in a pan and whisk in the stock. Bring to a simmer, then add the lime leaves, chillies and ginger.
- Cut the salmon in half, width-wise. Add it to the stock, skin side down, and simmer for 8–10 minutes, basting it in the liquid till cooked through.
- Separate the bok choy leaves from the stems. Chop the stems into bite sizes and shred the leaves. Slice broccoli into bite sizes.
- Transfer the salmon to a plate, spoon some broth over it and bring remaining stock back to a boil.
- Cook the broccoli in the broth for 30 seconds, add the bok choy stems. Cook for 1–2 minutes, then add the shredded leaves. Cook till the leaves wilt. Flake the cooked salmon into large chunks, discarding the skin.
- Add half the mushrooms to the broth. Rub serving bowls with toasted sesame oil, and divide remaining mushrooms between them. Add flaked salmon and vegetables to each bowl, then spoon some broth over it. Garnish and serve immediately.
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Recipes courtesy of Novotel Singapore Clarke Quay