COLLECTION NICE FOOD RECIPES - This is our new RECIPE:
Preparation 20 minutes
Serves 4
1 tablespoon vegetable oil
25g (1oz) fresh root ginger, peeled and cut into matchsticks
2 large garlic cloves, peeled and sliced into slivers
1 large fresh red chilli, seeded and cut into matchsticks
1 whole bird's eye chilli
1 stem of lemongrass, chopped
1.2 litres (2 pints) chicken or vegetable stock
3 tablespoons Thai fish sauce (nam pla)
1 tablespoon light soy sauce ( preferably Kikkoman's)
juice of 1 lime
4 spring onions, finely shredded
175 - 225g (6 - 8 oz) salmon fillet, cut into medallions ( see page 10 -11)
3 tablespoons roughly chopped fresh coriander
freshly ground sea salt and freshly ground black pepper
Nick Nairn
I normally make this soup using a blend of fish stock and mussel juices; however, I know that most home cooks don't have ready access to that kind of kit, and so for this book I experimented using a fish stock cube - not great. I then tried my personal favourite, a Knorr chicken stock cube, and found that it made a really good soup, although perhaps not acceptable to "pescatarians" ( I know, it was a new one on me, too - it means fish - eating vegetarians!); alternatively you could use a vegetable stock cube. The base can be made in advance and freezes well. Add the salmon just prior to serving. Be careful not to overcook the salmon; it needs only a couple of minutes. You can check by breaking one of the pieces open - it should still be nice and pink inside.
1 Heat the oil in a large pan and add the ginger, garlic, chilli and lemongrass. Cook over a low heat until softened.
2 Add the stock and splash in the Thai fish sauce, soy sauce and lime juice. Bring to the boil, then turn down the heat and simmer for 10 minutes. Add the spring onions and cook for a further 3 minutes.
3 Add the fish with the coriander and simmer for 2 minutes or until the fish is cooked. Taste, season with salt and pepper and add more fish sauce or soy sauce if you like - it should be quite punchy! Ladle into warm bowls and serve.
http://collectionnicefoodrecipes.blogspot.com/ Description COLLECTION NICE FOOD RECIPES : Nice Food | NICE FOOD RECIPES | NICE FOOD Review | GOOD FOOD | French FOOD NICE | EASY RECIPES | Easy Slow Cooker RECIPES | EASY Dinner RECIPES | EASY breakfast RECIPES | EASY FOOD RECIPES | RECIPE COLLECTION | Global Cooking
Preparation 20 minutes
Serves 4
1 tablespoon vegetable oil
25g (1oz) fresh root ginger, peeled and cut into matchsticks
2 large garlic cloves, peeled and sliced into slivers
1 large fresh red chilli, seeded and cut into matchsticks
1 whole bird's eye chilli
1 stem of lemongrass, chopped
1.2 litres (2 pints) chicken or vegetable stock
3 tablespoons Thai fish sauce (nam pla)
1 tablespoon light soy sauce ( preferably Kikkoman's)
juice of 1 lime
4 spring onions, finely shredded
175 - 225g (6 - 8 oz) salmon fillet, cut into medallions ( see page 10 -11)
3 tablespoons roughly chopped fresh coriander
freshly ground sea salt and freshly ground black pepper
Nick Nairn
I normally make this soup using a blend of fish stock and mussel juices; however, I know that most home cooks don't have ready access to that kind of kit, and so for this book I experimented using a fish stock cube - not great. I then tried my personal favourite, a Knorr chicken stock cube, and found that it made a really good soup, although perhaps not acceptable to "pescatarians" ( I know, it was a new one on me, too - it means fish - eating vegetarians!); alternatively you could use a vegetable stock cube. The base can be made in advance and freezes well. Add the salmon just prior to serving. Be careful not to overcook the salmon; it needs only a couple of minutes. You can check by breaking one of the pieces open - it should still be nice and pink inside.
1 Heat the oil in a large pan and add the ginger, garlic, chilli and lemongrass. Cook over a low heat until softened.
2 Add the stock and splash in the Thai fish sauce, soy sauce and lime juice. Bring to the boil, then turn down the heat and simmer for 10 minutes. Add the spring onions and cook for a further 3 minutes.
3 Add the fish with the coriander and simmer for 2 minutes or until the fish is cooked. Taste, season with salt and pepper and add more fish sauce or soy sauce if you like - it should be quite punchy! Ladle into warm bowls and serve.
http://collectionnicefoodrecipes.blogspot.com/ Description COLLECTION NICE FOOD RECIPES : Nice Food | NICE FOOD RECIPES | NICE FOOD Review | GOOD FOOD | French FOOD NICE | EASY RECIPES | Easy Slow Cooker RECIPES | EASY Dinner RECIPES | EASY breakfast RECIPES | EASY FOOD RECIPES | RECIPE COLLECTION | Global Cooking
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