Serves: 1 – 2
INGREDIENTS:
4 fillets (200g each) fresh salmon or trout
Westfalia Chilli Flavoured Avocado Oil, to rub
Salt and milled pepper
BROTH:
5 cups (1.25L) vegetable stock
2-3 cloves garlic, bruised
2 sticks lemongrass
4 cardamom pods
1cm knob fresh ginger, grated
3-4 Tbsp (45-60ml) soy sauce
1-2 Tbsp (15-30ml) fish sauce
Juice of 1-2 limes or ½ a lemon
1-2 tsp (5-15ml) sugar
Method:
- 1 packet (about 100g) pakchoi
- 1½ cups (375ml) bean sprouts
- Handful coriander
- 1 packet (about 250g) soba noodles, cooked according to packet instructions
- Rub fish with oil. Season. Heat a non-stick pan until hot. Sear fish, skin-side down, for 2 minutes, then turn and cook for a further minute. Set aside and keep warm.
- Combine all broth ingredients in a saucepan and bring to the boil. Cover and simmer for 15 minutes.
- Divide pakchoi, sprouts, coriander and cooked noodles between four bowls and ladle over hot broth.
- Top with salmon, drizzle with extra chilli oil, and serve.
DID YOU KNOW?
Westfalia Premium Avocado Oil is high in Vitamin E and is a powerful antioxidant. Approved by the Heart and Stroke Foundation of South Africa as part of its eating plan, it contains omega-3 and omega-6 fatty acids that help lower levels of LDL (bad) cholesterol. It is also certified kosher and halaal.