Ginger Miso Poached Salmon with Bok Choy
From Chef Michael Howell
For the Salmon
600g Sustainable Blue salmon filet (one piece), skin on
2 cups vegetable stock or fish stock
1 tbsp finely slivered ginger
1/4 cup white miso
1/4 cup coconut milk
2 kaffir lime leaves
1 chopped red chile (medium spice)
1 small head bok choy, leaves and stems separated and julienned separately
1/4 cup chopped green onion
2 tbsp fresh lime juice mixed with 1 tsp cornstarch
In a pot large enough to hold the salmon, add the stock, miso, coconut milk kaffir lime leaves and chopped chile, stir to dissolve miso and bring to a boil.
Reduce heat and add salmon skin side down and poach 6-8 minutes or until cooked but not coming apart. Bathe the fish with the broth using a ladle regularly. With a large spatula, carefully remove the whole filet to a plate and allow to rest for a minute or two, skin side up.
Increase heat to medium high on broth and reduce for five minutes or until lightly thickened. Add bok choy stems and cook 2-3 minutes, then add bok choy leaves and cook an additional minute. Add the lime-cornstarch mixture and cook until it thickens lightly about one minute. Turn off heat.
When you can handle fish, remove skin using your fingers. Gently flake the fish into large pieces and divide among four large bowls carefully. Gently pour equal amounts of broth over the fish and top with the green onions. Serve over ramen style noodles or jasmine rice.