Ginger-coriander broth with salmon and soba noodles

Ingredients

• 1 tsp peanut oil
• 5cm-piece ginger, peeled, finely shredded
• 1 whole coriander sprig, root intact, washed
• 1/4 cup (60ml) fish sauce
• 1 tbsp light soy sauce
• 1 tbsp Kompu sauce
• 1 tsp brown sugar
• 700g pkt Birds Eye Ocean Selections salmon fillets, thawed, skin removed
• 3 spring onions, cut into 5cm lengths
• 2 baby pak choy, halved lengthways
• 180g soba noodles, cooked, drained
• Black sesame seeds or white sesame seeds, to serve
• Coriander leaves, to serve
• Sliced chilli, to serve
• Lime cheeks, to serve

Methods

• Heat oil, stir in ginger and coriander sprig and cook for 2 mins.
• Add fish sauce, soy sauce, sugar and 5 cups (1.25L) water. Bring to the boil. Simmer, uncovered, for 5 mins.
• Add salmon to the broth and poach for 7 mins or until salmon is cooked. Transfer to a plate and cover to keep warm. Discard coriander sprig.
• Add spring onion and pak choy to the broth and simmer for 1 min.
• Divide noodles among serving bowls. Ladle over the broth and vegetables. Top with the salmon. Sprinkle with sesame seeds, coriander leaves and chilli. Serve with lime cheeks.