Poached Salmon in Miso Broth

Serves 4

Time 15 minutes

Ingredients

3 tbsp miso paste

1L fish stock

3 lime leaves

1 tbsp ginger, finely sliced

1 bunch of bok choy, chopped

1 bunch broccolini, chopped

1 bunch enoki mushrooms

2 fillets of salmon, skin off, cut into cubes

1 fresh chilli, chopped (optional)

Coriander, to serve

Method

In a saucepan warm up the stock, reserve some to place in a bowl with the miso, whisk together then pour into the pot. 

Bring to a gentle simmer. Add lime leaves and ginger.

Add broccolini and bok choy for 1 minute, then add enoki mushrooms and turn heat off after 30 to 45 seconds.

Once heat is off, place the salmon into the broth – leave for 2 minutes (for medium rare) then serve into bowls.

Top with coriander to serve and fresh chilli if desired.