Well here it is the easiest seafood dinner you could possibly make. It’s also part of my Hoisin Sauce, Interesting Ingredients series. See here for what it is and how to make hoisin sauce or here for a delicious chicken recipe using hoisin sauce
I was walking past my local seafood store last weekend and they were selling everything at a discount as the next day they were closing for a small renovation. I happen to be the only one round here that loves seafood and I would like to eat it more often. Walking past a seafood shop that is selling everything at half price is far more exciting to me than walking past any other sale, so I was in there quick smart. Amongst the fish I wanted to buy was a punnet of fresh salmon mince. This mince is the wasted meat left on the bones once the salmon is cut into fillets or steaks. Its’s cut off the bones with a sharp filleting knife. The clean boneless meat can be used in fish burgers or used in a stir fry or any other dish. It cooks in 2 minutes and usually packaged up in 500 gm packets. Ask your local fishmonger if he does this.
I usually go to the fish market to buy it so I was very happy to see it here, and I told Theo the fishmonger just that. We chatted about fish for a minute, as you do with the fishmonger, and then I paid and left. I couldn’t wait to get home to eat some of that fresh Salmon mince. I had this quick and so, so delicious salmon soup was on my mind.
When I got home and unpacked the bags I couldn’t find my salmon mince. I rang the fish shop and spoke to Theo who said he had forgotten to put it in. He was going to call me when he was open again. Last Thursday I got a call from him when I was on my way home from work. When I got to his shop he had 3 whole packs of the salmon mince waiting for me . Three whole packets! The first thing I did was make this Spicy Salmon Broth. I had some Asian stock base on hand and it was perfect ( see below). Spicy and flavourful and this entire delicious soup took about 10 whole minutes AND it went so well with my delicious jar of Hoisin sauce. If you don’t have a stock base. Use stock with the addition fresh coriander, fish sauce , soy, ginger and a touch of hoisin and chilli.
- 500 gm salmon mince
- 2 Tablespoons plain oil
- 1 Tablespoon hoisin sauce
- 1 teaspoon five spice powder
- 1 Tablespoon soy sauce ( not the dark one-standard)
- 1 tsp ginger
- 2 Tablespoons chopped fresh coriander
- 1 teaspoon chinkiang vinegar
- 1 packet of enoki mushrooms
- 5 lime leaves (This gives an amazing flavour but if you don't have them use a little lemon juice and a little extra vinegar)
- 1 x litre of Asian stock base (I used Campbells Asian soup base)
- lemon juice to taste ( approx 1 tablespoon)
- 1 small onion
- ½ thinly sliced red capsicum ( about ½ cup)
- 1 tablespoon oil
- extra coriander leaves and sliced chilli to serve
- Put the salmon mince into a bowl with the 1 tablespoon hoisin sauce, five spice, soy, ginger coriander into a bowl and combine. Stir around with your hands and form into walnut sized balls. Set aside keeping cool.
- Heat a medium sized pot (that will hold all the stock) and add the oil. Then add the onion and sweat a little till softened. Add the soup base, capsicum and lime leaves and bring to a simmer. Add the salmon balls a couple at a time. Let the stock simmer gently so the salmon balls begin to turn a opache. Cut the bottom from the enokii mushrooms and break into strands like noodles. Add to the pot. Stir and taste. Don't let it boil. The Salmon balls will take 7-8 minutes only to cook.
- Taste the broth and add extra lemon, Chinkiang vinegar and hoisin to suit your taste. You can remove the Salmon balls from the soup and divide between 2 plates.
- Serve sprinkled with fresh cut coriander and chilli.
** I did go to the launch of these soup bases, however this store cupboard packet was purchased by me.