(Recipe Source: https://www.youtube.com/watch?v=hhkTHfsl_iM)
Ingredients:- Salmon Fillet(with skin on and bones removed)
- 3 tbsp Miso Paste
- Red Chillies (thinly sliced)
- Ginger (sliced)
- Bok Choy
- Broccoli (chopped)
- Enoki Mushrooms (Roots off)
- Fish Stock
- To prepare the bok choy, separate the leaves from the stem. Set the leaves aside. Thinly slice the stems diagonally.
- Pour in fish stock to the cooking pan. Add in Miso paste, chilies and ginger, bring to boil. Reduce the heat. Gently place the salmon (skin side down) into the pan.
- Let the salmon poach for about 5-6 mins (gentle simmer until the salmon is cooked, but don't overcook).
- Gently lift the salmon out of the broth and onto a plate. Remove the salmon skin. Place the salmon into serving bowls.
- Add the chopped broccoli and bok choy stems into the broth and simmer for 2-3 mins. Add in the bok choy leaves and enoki mushrooms. Continue to let the broth simmer for another 1-2 min.
- Serve the salmon with the broth.
