Thought it was nice healthy looking dish, so I decided to give it a try.
|Salmon poached in Miso broth
This is what used to serve 2.
1 Salmon fillet - about 400grams (preferably with skin on as it helps to hold the flesh together during cooking) and bones removed (if any still remain)
2-3 tbsp Miso paste
1 red chilli, de-seeded and thinly sliced. (cutting the chilli lengthwise is an easy way to de-seed it)
2 bunches of Sio Pek Chye or Bok Choy
3 stalks of spring onions - chopped
150gms of broccoli - chopped
1 small pack of enoki mushrooms - Roots off, washed and roughly separated
1 liter Vegetable or fish stock (Optional)
A few drops of sesame oil
1. To prepare the pek chye, separate the leaves from the stem. Set the leaves aside. Thinly slice the stems diagonally. They will look like celery slices after. Set aside the sliced stems.
2. In a large deep pan or wok, Pour in a liter of the stock. (1 liter of water if not using stock) Add in 2 tbsp of Miso paste. Mix well and taste. Add miso paste as required/preferred. Bring the liquid to a gentle simmer. Reduce heat if the broth is at a rolling boil.
3. Very gently place the salmon (skin side down) into the pan. Add in the sliced chillies into the both. Let the salmon poach for about 5-6 mins.
4. Add the chopped broccoli into the broth around the salmon and simmer for 1-2 mins. Add in the Pek Chye leaves, enoki mushrooms and spring onions into liquid. Continue to let the broth simmer for another 30 seconds to 1 min.
5. Turn off heat, and very gently lift the salmon out of the broth and onto a plate.
6. Gently remove the skin from the salmon. It should peel off rather easily. Cut the Salmon into 2 portions down the middle.
7. Portion out the broth and vegetables into 2 serving bowls. Then place the a piece of salmon in each bowl.
Its great on its own as a carb-free meal or serve with steamed rice.