Monday, 16 March 2015


500gr salmon fillet, remove skin and bones and cut into cubes
4 spring onions, finely chopped
1 tablespoon grated fresh ginger
2 cloves garlic, chopped
1 small red chilli, chopped
white pepper and sea salt to taste
2 teaspoons lime zest
2 tablespoons chopped coriander
1 egg white, beaten
1.5 litre fish stock
1 tablespoon rice bran oil
1 red onion, sliced
5cm fresh ginger, peeled and finely sliced
1 carrot, peeled and julienned
2 tablespoons lime juice
1 bunch bok choy, washed and trimmed
Process salmon in a food processor with spring onions, ginger, garlic, chilli, white pepper and sea salt, lime zest, coriander and egg white.  Process for about two minutes, until it forms a mass.  Remove to a clean bowl.  Give it another mix with your hands if it needs more mixing.  Have a tray ready lined with bake paper and a small bowl of water.  Wet your hands in the water and taking a spoonful of the mix shape into a ball and place on try.  Repeat until all mixture is used.
Heat 1 cup of fish stock in a saucepan with 1 cup water over medium to low heat.  Add fish balls about 6 at a time and simmer about 3 minutes, until just cooked.  Remove with a slotted spoon and set aside.  Cover with a tea towel so they don't dry out and continue until they are all cooked.  At this point you can put them in the fridge if you are doing them ahead of time.
Heat oil in a large pan over medium heat and cook onion and ginger slices, stirring for 3-4 minutes until they soften.  Add carrot and cook for 2 minutes.  Add the rest of the fish stock and the lime juice and bring to a simmer.  Simmer for 15 minutes for the flavours to meld.

Season to taste.  Now add bok choy, I usually add the thicker stems first and then the green leafy parts after a minute or two.  Add fish balls and simmer for about 3-4 minutes until they ae heated through.  Serve with extra coriander leaves.  Serves 4 as a main or 8 for an entree.
Enjoy some cool jazz with Miles Davis while cooking and eating.  Bon Appetit!

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