Description
If you love flavor, you will absolutely love this dish. It’s a quick and easy meal that will have everyone thinking you spent all day in the kitchen.
Ingredients
Scale
broth
- 3lb chopped salmon (head & bones)
- 4 to 5 cups chicken broth (adjust as needed)
- 2 stalks lemongrass
- 5 dried bay leaves
- 30g chopped ginger
- galangal (optional)
- lime leaf (optional)
other seasonings
- white rice
- thai chili pepper (birds-eye chili)
- salt + fish sauce to taste
- hot chili oil (my favorite chili oil at the moment is S&B found here)
- cilantro + scallions
- lime
Instructions
- Start by rinsing the salmon in a large pot with cool water to remove blood and any impurities. Drain well, then add chicken broth with enough liquid so the fish is submerged. Turn the heat to medium and prepare the aromatics as it comes to temperature.
- Remove the tough outer parts of the lemongrass stalk and pound it to release the essence. Cut into small chunks and place into the stock pot along with the bay leaves, ginger and galangal + lime leaf (if using).
- The water should be at a low simmer, so reduce the heat if needed. You do not want to boil the broth because it’ll ruin the consistency and taste. Remove the scum as it floats to the top and let it cook for 30 to 40 minutes.
- Lightly season with salt when it’s close to done, but don’t add too much because fish sauce will be added later. Once the broth is done, gently remove the fish pieces to let it cool. Then filter the broth through a sieve so you’re left with a clear broth. There will be some large discolored specks at the bottom that you can discard if you’d like.
- Next, remove the meat from the salmon bones and place back in the soup pot.
- Add the other seasonings to individual bowls based on preference. Seasonings include salt, fish sauce, hot chili oil, cilantro, scallions and lime. Serve with fresh white rice & enjoy!
Notes
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- Prep Time: 15 minutes
- Cook Time: 30 minutes