Asian Seafood Soup - cooking recipe

Ingredients

1/2 cup light soy sauce
2 tbsp mirin rice wine
1 None lime, finely grated zest and juice
1 tbsp brown sugar
12 None medium black mussels, scrubbed, de-bearded
12 None raw king shrimp, peeled, de-veined, tails intact
8 None baby octopus, cleaned, halved
7 oz salmon fillet, skinned, cubed
1 tsp peanut oil
1 tbsp fresh ginger, chopped
2 cloves garlic, crushed
3 cups fish stock
2 tbsp fish sauce
1 None small sweet potato, peeled, halved, thinly sliced
2 oz baby spinach leaves, chopped
2 None scallions, sliced

Preparation

In a large bowl combine soy sauce, mirin, lime zest and juice and sugar.
In a second bowl, combine mussels, shrimp, octopus and salmon and pour one-third of the soy sauce mixture over.
Heat oil in a large saucepan on high. Cook ginger and garlic for 1 min, until aromatic. Stir in stock, 1 cup water, fish sauce and reserved soy mixture. Bring to a boil. Add sweet potato. Simmer for 3 mins.
Add undrained seafood to the pan and gently stir. Cook for 2-3 mins, until mussels open (discard any that do not open). Add spinach and simmer, uncovered, for 1 min, until spinach wilts. Serve topped with scallions.