4 salmon steaks, about 125 g (4 oz) each
1 carrot, thinly sliced
4 spring onions, thinly sliced
4 cup mushrooms, about 125 g (4 oz) in total, thinly sliced
1 large red chilli, halved, deseeded and finely chopped
2 cm (4 inch) piece of fresh root ginger, peeled and finely chopped
3 tablespoons miso
1 tablespoon dark soy sauce
2 tablespoons mirin (optional)
1.2 litres (2 pints) hot fish stock
75 g (3 oz) mangetout, thinly sliced
coriander leaves, to garnish


1.Preheat the slow cooker if necessary. Rinse the salmon in cold water, drain and place in the slow cooker Arrange the carot, spring onions, mushrooms, chilli and ginger on top of the fish.
2.Add the miso, soy sauce and mirin, if using, to the hot stock and stir until the miso has dissolved. Pour the stock mixture over the salmon and vegetables.
3.Cover with the lid and cook on low for 12-2 hours or until the fish is tender and the soup is piping hot.
4.Lift the fish out with a fish slice and transfer it to a plate. Flake it into chunky pieces, discarding the skin bones.
5. Return the fish to the slow cooker pot pane and add the mangetout. Cook on high for 10 minutes or until the mangetout are just tender, then ladle the soup into bowls and garnish with coriander leaves.
6.FOR SALMON IN AROMATIC THAI BROTH, follow the recipe as above, adding 3 teaspoons Thai red curry paste, 3 small dried kaffir lime leaves and 2 teaspoons fish sauce instead of the miso and mirin.

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