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Ingredients
- Serves 4
- 2 tbsp olive oil
- 2 onions, very finely chopped
- 4 cloves garlic, finely chopped
- big knob (45g) ginger, finely chopped
- 1 red chilli, deseeded and chopped
- juice of 2 limes
- 2 tbsp fish sauce
- 500ml water
- big bunch basil and coriander, chopped
- 800g skinned salmon fillet
- Serves 4
- 2 tbsp olive oil
- 2 onions, very finely chopped
- 4 cloves garlic, finely chopped
- big knob (45g) ginger, finely chopped
- 1 red chilli, deseeded and chopped
- juice of 2 limes
- 2 tbsp fish sauce
- 500ml water
- big bunch basil and coriander, chopped
- 800g skinned salmon fillet
- Serves 4
- 2 tbsp olive oil
- 2 onions, very finely chopped
- 4 cloves garlic, finely chopped
- big knob (45g) ginger, finely chopped
- 1 red chilli, deseeded and chopped
- juice of 2 limes
- 2 tbsp fish sauce
- 500ml water
- big bunch basil and coriander, chopped
- 800g skinned salmon fillet
In a large saucepan, sweat the onion, chilli, ginger and garlic in the olive oil until it becomes a soft, aromatic mix.
Add the fish sauce and water and bring to a simmer.
Ten minutes before you’re ready to eat, slip the salmon fillets gently into the broth to poach them – this takes about 5-7 minutes.
Just before serving, stir in the chopped fresh herbs. Serve with the salsa spooned gently over the salmon fillet.
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