Tag: fish
Salmon Rice Noodle Soup
Salmon Rice Noodle Soup
Noodle soups are extremely popular all over Taiwan. Salmon noodle soup is a common soup that is low in fat and very easy to make. The stock is simply sautéed ginger, shallots and green onions simmered with water and bonito flakes for an hour. The stock is then strained. Salmon is added to the stock, then simmered until cooked through. The stock is ladled over rice noodles and fried shallots.
Servings: 2
Ingredients
Stock
- 2 tbsp vegetable oil
- 4 green onions chopped
- 4 tbsp ginger minced
- 1/4 cup shallots sliced
- 1/4 cup bonito flakes
- 1/2 gallon water
Noodle Soup
- 2 bunches rice noodles prepared according to package directions
- 1 lb salmon fillets cubed
- 1/2 cup fried shallots
- 1 tsp salt
- 2 tsp sesame oil
Garnish
- green onions chopped
Instructions
- Heat up cooking oil in a large pot over medium high heat. Sauté the ginger, shallots, and green onions for 5 minutes.
- Pour in water. Add in the bonito flakes. Bring to a boil. Reduce the heat to medium and simmer for an hour.
- Strain the stock and continue to simmer.
- Add in the salmon and salt.
- Simmer for 5 minutes until the salmon is cooked through.
- Place 1 portion of the rice noodles in the bottom of a bowl. Top with a 1/4 cup of fried shallots. Drizzle over a tsp of sesame oil.
- Ladle over the stock and salmon.
Oden
Oden
Oden is a Japanese fish cake soup with hard boiled eggs and daikon; all simmered in a dashi/soy sauce broth. Oden is mostly found at Japanese street carts, but can be found at many izakayas. What is great about this soup is that it is a one pot dish that comes together in 30 minutes. The oden is served with togarashi pepper sprinkled on top with a side of hot Japanese mustard to dip the fish cakes in.
Servings: 1
Ingredients
- 3 1/2 cups dashi
- 2 pieces kombu
- 12 oz assorted Japanese fish cakes and balls
- 2 hard boiled eggs
- 1 cup daikon diced into cubes
- 1 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sake
- togarashi pepper to taste
Instructions
- Bring a pot of dashi stock with kombu to a boil over medium high heat.
- Add in the daikon. Lower the heat to medium low and simmer until the daikon is cooked through; about 10 minutes.
- Rinse the excess oil off the fish cakes.
- Add in the fish cakes, hard boiled eggs, soy sauce, mirin, and sake.
- Simmer for 15 minutes.
Sweet and Sour Salmon
Sweet and Sour Salmon
This is a real simple dinner for two that takes no time to prepare and cook. Plus it’s rather healthy, minus the sugar in the sweet and sour sauce. Pay attention to the broiling time of the salmon. Depending on the thickness of the fillets, it can take anywhere between 6-8 minutes. They will need to be cooked to an internal temperature of 145 degrees. The temp will go up at least 5 degrees after letting it rest. Serve the salmon and bok choy with steamed rice.
Servings: 2
Ingredients
- 2 – 6 oz salmon fillets
- 6 baby bok choy cut in half
Sweet and Sour Sauce
- 1/2 cup rice vinegar
- 1/4 cup brown sugar
- 1/4 cup sriracha
- 2 tsp light soy sauce
- 2 tsp water
- 2 garlic cloves minced
Instructions
- Mix the rice vinegar, sriracha, brown sugar, soy sauce, and water together in a small pot over medium heat. Simmer for 5 minutes until thickened.
- Add in the garlic and turn off the heat.
- Turn on you oven’s broiler, setting the top rack 6” away. Line a baking pan with parchment paper. Brush the cut side of the bok Choy with the sweet and sour sauce.
- Flip cut side down. Lay the bok Choy close together to make a bed for the salmon. Brush the top side with the sweet and sour sauce.
- Place the salmon fillets on top of the bok choy. Brush the salmon with the sweet and sour sauce.
- Broil the salmon for 6-8 minutes. Take out of the oven and brush with more sweet and sour sauce. Let rest for 5 minutes before serving.
