Ginger Broth With Salmon And Bok Choy - cooking recipe

Ingredients

1 tsp oil
1 piece (2 inches) ginger, peeled and shredded
1/4 cup fish sauce
1 tbsp soy sauce
1 tsp brown sugar
4 None salmon or ocean trout fillets (4 oz each)
4 None green onions, sliced diagonally
1 bunch bok choy, trimmed, leaves separated, rinsed
1 None lime, juiced
None None Cilantro leaves, sliced chili pepper, to serve

Preparation

Heat oil in a large saucepan on low heat. Cook ginger for 2 mins. Add 6 cups water, fish sauce, soy sauce and brown sugar. Increase heat to medium and simmer for 5 mins.
Add salmon and poach gently for 2-3 mins, until fish is just cooked. Remove fish from broth and place in serving bowls. Add green onion, bok choy and lime juice to broth and simmer for 1 min, until bok choy is tender.
Ladle ginger broth and a little bok choy over salmon. Serve with cilantro leaves and chili pepper.