Recipe for Toasted Salmon with Coriander and Noodles in Broth 
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Yield:
4
Ingredients:
Amount Ingredient
800 ml chicken stock
2 stalk lemongrass pounded
2 lrg red chillis deseeded roughly chopped
4 x lime leaves torn
25 ml fish sauce
15 ml lime juice
bunch of coriander roots washed
4 x 150g salmon fillets skinned
Garnish
1 lrg red chilli deseeded cut in fine strips
50 gm coriander leaves
1 sm shallot finely sliced
400 gm wheat noodles cooked
Instructions:
Instructions: First make the broth.

Bring the chicken stock to the boil add the lemongrass chillies and lime leaves and simmer for 23 minutes.

Stir in the fish sauce and lime juice then drop in the coriander roots remove from the heat and allow to infuse for 10 minutes.

Strain through a fine sieve and keep warm but not boiling.

For the salmon heat a pan to smoking point add a little oil and toast the fillets for two minutes on each side (they should still be pink in the middle).

When the fish is ready divide the garnish between four bowls.

Put the salmon on top and pour over as much of the hot broth as you wish.

Serves 4

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