Amelia Freer’s Poached Thai Salmon With Pak Choi Recipe
Heat the coconut oil in a medium saucepan and fry the shallots, garlic, ginger and chilli for a few minutes to soften. Add the lime leaf and lemongrass to the pan and cook for another minute.
Pour in the stock, bring to the boil, then reduce the heat. Simmer gently for 10-12 minutes to infuse the flavours. Add the salmon fillets and allow to poach for 7-8 minutes over a gentle heat. Add the pak choi leaves for the last minute of cooking.
Arrange the salmon fillets and pak choi in serving bowls and ladle the fragrant broth over – remove the lime leaf and lemongrass before serving. Garnish with the coriander.
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