A little taste of the Orient in a bowl. Serves 4. Preparation and cooking time: 30 minutes.
- 700g (28oz) Scottish salmon fillets, cut into medium sized pieces (1″/3cm)
- 1 tbsp olive olive
- 1 clove garlic, crushed
- 1 piece of fresh lemon grass finely chopped
- 2 red chillies, finely chopped and deseeded
- 1 medium onion, chopped finely
- 1 litre (30 floz) fish stock
- 200ml (6 floz) light soy sauce
- 100ml (4 floz) Thai fish sauce
- 25g (1 oz) sugar
- 1kg (40 oz) packet of Chinese rice noodles, fresh or alternatively plain noodles
- 1 x 400g (16oz) can of coconut milk
- One bunch of coriander, finely chopped
- Spring onions, finely chopped for garnishing
- Place the noodles into a large pan of boiling water. Leave to soak for 3 minutes, drain and leave on one side.
- Heat the oil in a large saucepan. Fry the garlic, lemon grass, chillies and onion without colouring.
- Add the fish stock and bring to the boil.
- Add the soy sauce, Thai fish sauce and sugar. Then add the salmon and poach until cooked.
- Add the noodles and coconut milk and simmer for 2 minutes.
- To finish, check the seasoning and add the chopped coriander and spring onion.
- To serve, divide the broth between four bowls and sprinkle with chopped coriander.
- Fat content: 39.7g
- Carbohydrate (energy): 45.5g
- Kilocalarie: 721
- Omega-3 fatty acids: 3.4g
All values are for one serving using listed ingredients.