Dinner ideas

Thai salmon broth with sesame sticky rice patties

This fragrant broth does take some preparation time, but it is well worth the effort. It is an absolutely flawless soup dish.
thai salmon broth with sesame sticky rice patties



1.Cover rice for sesame sticky rice patties with water; stand overnight.
2.Make sesame sticky rice patties. Drain rice; rinse well under cold water, drain. Place rice in steamer lined with muslin or cloth. Place steamer over saucepan of boiling water, cover tightly; steam about 20 minutes or until rice is tender. Combine rice in medium bowl with seeds and vinegar; roll level tablespoons of rice mixture into balls. Gently flatten balls, place on tray; cover with damp tea towel until required.
3.Meanwhile, place the water and stock in large saucepan with lemon grass, lime leaf, chilli and ginger; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes.
4.Add fish to pan; simmer, uncovered, about 10 minutes or until cooked as desired. Transfer fish to medium bowl; using fork, flake into small pieces.
5.Stir sauce, juice, snow peas and bamboo shoots into soup; simmer, uncovered, about 2 minutes or until snow peas are just tender. Discard lemon grass.
6.Divide fish and rice patties among serving bowls; ladle soup into bowls, sprinkle with onion.

We suggest you make your own stock for this recipe.


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