2 salmon fillets
Sea salt & cracked pepper
Extra virgin olive oil
2 baby bok choy, cut in half
1 leek, white part only, cut in half, then half lengthways
Ginger & Lemongrass Broth
2 cups vegetable stock
1 inch piece ginger, peeled
1 garlic clove
1 lemongrass stem, white part only, bruise back of knife
2 coriander stems + leaves for garnish
2 shallot stems
2 tablespoons light soy sauce
1 teaspoon rice wine vinegar
1 tablespoon mirin seasoning
- In a saucepan combine vegetable stock, 1 cup water, ginger, garlic, lemongrass, shallot stems, coriander stems, soy sauce, rice wine vinegar, and mirin. Bring to boil then simmer for 30 minutes and strain to remove the aromatics and let the broth stand. Just before serving pour broth into a saucepan without using the sediment that is at the bottom, bring to the boil again ready for serving.
- For the crispy leeks, using half of the leek slice thinly. Pour peanut oil into a heavy small saucepan to a depth of 1 inch and heat over high heat. Fry leeks until golden brown, about 30 seconds. Remove leeks and drain on paper towel and set aside.
- Rub salmon fillets with olive oil and season with salt and pepper. Place a non-stick pan over medium-high heat and add a little olive oil. Place the remaining two leek halves around the outside of the pan and the salmon fillets. Sauté the leeks just until tender turning once (about 3-4 minutes). Cook the salmon fillets top side down first for 4 to 5 minutes or until golden. Turn and cook a further 2 to 3 minutes for medium or until cooked to your liking.
- Steam bok choy, just before serving.
Place two halves of bok choy and one leek in the bottom of each serving bowl. Arrange the salmon on top. Pour the hot broth around the side of the dish, and garnish the top of the salmon with the crispy leek and coriander leaves and serve.