Due to large numbers of orders, dispatch is now 3-4 days from ordering. Good things take time! SALMON STEAKS SALE! 500g packs now only $12.00 each (discount appears at checkout)! Salmon shop and floating cafe is open from 9am - 4:30pm daily! Online shop has free delivery for orders over $50 in the South Island and $80 to the North Island.

Hot & Sour Salmon Soup

Ingredients:

2 (10-12 inch-long) fresh lemongrass stalks

5 C fish or chicken stock

2cm piece of fresh ginger, cut into slices

1 jalapeño chilli, halved lengthwise

3 fresh or dried kaffir lime leaves

225g skinless, boneless salmon, cut into 2cm pieces

50g oyster mushrooms, stemmed and thinly sliced

½ C cherry tomatoes, halved

3 T fresh lime juice

3 T fish sauce

Pinch of sugar

Pinch of ground white pepper

1/3 C loosely packed fresh coriander leaves

¼ C loosely packed fresh basil leaves, chopped

 

Method:

  1. Cut each stalk of lemongrass in half crosswise. Bruise or crush the stalks with a meat mallet or a small, heavy skillet. Combine lemongrass and the next 4 ingredients in a saucepan over high heat. Bring to a boil, reduce heat to medium-low, and simmer for 5 minutes. Remove pan from heat, and let steep for 15 minutes. Remove and discard solids.
  2. Return seasoned stock to stove over medium heat. Add salmon, mushrooms, and tomato; simmer gently 3 to 4 minutes or until salmon is opaque. Remove from heat, and stir in remaining ingredients.  If soup is too spicy, stir in another pinch of sugar.

 

Serves 4

Recipe adapted from Myrecipes.com