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.
Hoisin Salmon Meatballs in Asian Broth
Ingredients
- 500 gm salmon mince Chopped salmon fillet
- 20 ml hoisin sauce
- 1 teaspoon five spice powder
- 20 ml Soy Sauce light soy not the dark heavy one
- 1 Tablespoon ginger grated
- 2 Tablespoons fresh coriander chopped
- 40 ml oil plain
- 100 gm onion sliced into strips
- 1/2 red capsicum thinly sliced ( about 1/2 cup)
- 1 litre chicken stock unsalted
- 20 ml chinkiang black vinegar
- 20 ml Soy Sauce
- 20 ml lemon juice to taste, approx 1 tablespoon
- 150 gm enoki mushrooms 1 packet
- 5 leaves lime This gives an amazing flavour but if you don't have them use a little lemon juice
Instructions
- 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 in the refrigerator till needed.
- Heat a medium sized pot (that will hold all the ingredients) and add the oil. Then add the onion and sweat a little till softened. Add the stock, 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 opaque.
- 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 only 7-8 minutes to cook.
- Remove the Salmon balls from the soup and divide between 2 plates.
- Taste the broth and add extra lemon, Chinkiang black vinegar and hoisin to suit your taste.
- Serve with extra coriander and chopped chilli.
This looks so incredibly! I love that the meatballs don’t need eggs, I have an egg allergy.
I could not imagine a more exciting sale to happen across then the one you saw. I recently moved near the coast from midwest America and am awed by /fresh/ seafood.
Thats the best thing about fish or chicken mince it doesnt need eggs to bind, Thanks for your comment
That sounds like a lovely light soup!
Thanks Anne,
I love asian soups but for whatever the reason I never made one. Yours look so great! Have to try this one 🙂
Thanks for your comment. Make some soon!
I’ve gone soup crazy at present, being winter, I do that. I have never thought of mincing salmon or using store bought mince from the fishmonger, will be on the look out now.
Hi Sara, yes I do love this salmon mince it’s so useful and cooks so fast
What a great way to enjoy salmon! This dish is really healthy and full of flavor. It’s the type of one dish dinner I need, no carb!
Yes it was so perfect and light but full of goodness. thanks!
Yum & yum!!!
Hi Byron, thanks for your comment. have you ever seen ground salmon at your fishmongers over there?
Thanks so much for your comment Byron
I love everything about this recipe…I’m in love. Pinning to make for later!
Looks delicious– and unique! I have never seen an Asian Soup Base before– how convenient!
Thanks Michelle. Love that you come to comment
wow, that yummy looking broth, I just love a spicy one. Bookmarking this recipe. Thanks for the share.
Hi Deepa thanks for looking!
Anything asian will be saved for my future cooks! This looks tasty and amazing!
Hi Olivia, I have also seen your amazing pork skewers recipe. i am making it for sure.
I love all things Asian, and this looks so amazing! I had to look up “punnet” though… 😉
Oh funny Tamara, I must take note of that. It’s such a strange work LOL
I am a big fan of seafood, but my hubby is not big on it. This soup sounds wonderful!!
Oh that must be restrictive, never mind
I had salmon in Hoisin sauce over the weekend, an it was one of the most delicious things I ever put in my mouth!
Really?. Snap. It’s love at first bite
This looks so good! I love Asian soups! And salmon balls!!! Yum, Can’t wait to try this one 🙂
Ha thanks Claire
I just got distracted by the reference to “How to make hoisin sauce”…Am fascinated. Off to read it!