Thai fish broth

Lesley Waters

“I always make a point of looking out for welfare-friendly products for my family and I would ask everyone to do the same – it really will make a difference.”

Thai flavours are so popular these days. Here’s a quick and tasty way to jazz up your salmon, Thai-style.

Preparation time: 5 minutes
Cooking time: 8 minutes
Serves: 4

Ingredients:

350g / 12oz Thai fragrant rice
400g / 14oz coconut milk
600ml / 1 pint vegetable stock
500g / 1lb Freedom Food labelled salmon fillet, cut
into chunks
115g / 4oz sugar snap peas, halved lengthways
2 tbsp coriander leaves, torn
juice of 1 lime
freshly ground black pepper

for the paste:

1 tbsp oil
5cm / 2 inches root ginger, peeled and chopped
1 tbsp chopped lemon grass
1 green chilli, halved, deseeded and chopped
1 red chilli, halved, deseeded and chopped
1 tbsp coriander seeds
1 shallot, chopped
1 clove garlic, chopped
1 tbsp salt

Method:

1. Cook the rice as directed on the packet. Place all the ingredients for the paste in a small food processor or blender and blend into a smooth consistency.
2. Heat a wok and add the paste. Stir over a medium heat for 2 minutes. Stir in the coconut milk and stock and bring to the boil. Reduce the heat to a simmer and add the salmon chunks.
3. Simmer for 2 minutes, add the sugar snap peas and cook for a further 1 minute until the fish is just cooked. Season with pepper to taste and add half the coriander leaves.
4. Drain the cooked rice.
5. Just before serving, squeeze the lime juice over the broth and scatter with the remaining coriander leaves. Spoon some rice into each serving bowl and ladle over the broth. Serve immediately.