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Vietnamese-Style Salmon Bouillabaisse

Salmon is full of omega-3 an works perfectly in this warming, medicinal soup. A healthy addition to your weeknight menu planner.

Vietnamese-Style Salmon Bouillabaisse

Serves 4-6

 

500g salmon fillets

1 tbsp fish sauce

4 tbsp vegetable oil

1 small onion, sliced

3 cloves garlic

3 lemongrass stalks, crushed

2 tbsp sugar

2 cups fresh pineapple, diced

½ cup bamboo shoots, thinly sliced

2 tbsp tamarind paste mixed 

with ¼ cup boiling water

2 tomatoes, cored, cut into wedges

2 chillies, sliced

2 spring onions, sliced

2 large bunches Chinese 

spinach or green spinach

fresh coriander, mint and 

Vietnamese mint, to serve

1 cup mung bean sprouts, to serve

steamed rice, to serve

 

Cut salmon into bite-size chunks and sprinkle with fish sauce. Set aside for 30 minutes.

Heat oil in a saucepan. Add onions, garlic and lemongrass, stir-fry until onion softens. Add sugar, pineapple and bamboo shoots and stir-fry for 2 minutes. Add 2 cups of water. Bring to the boil. Add tamarind paste and water. Simmer for 5 minutes. Add salmon, tomatoes, chilli, spring onions and spinach. Bring back to the boil.

Discard lemongrass and add fresh herbs and mung bean sprouts. Serve with steamed rice.

Super tip: 

Salmon is full of omega-3, as well as having its own natural saltiness. Fish sauce, made with sea salt, gives an “umami” flavour to foods, balancing bitter, sweet and sour against one another. For heart health it needs to be used in moderation.

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