Hoisin Salmon Meatballs in Asian Broth
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5.0
18 reviews
Excellent
Hoisin Salmon Meatballs in Asian Broth
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This is such and easy quick dinner to make. It has no carbs or noodles, add those if you like. if you can't buy Salmon mince then substitute around 600 gm (21 oz) of salmon fillet. Remove skin, bone and sinew and chop finely in a food processor - or by hand)
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Ingredients
- 500 gm salmon mince Chopped salmon fillet
- 20 ml hoisin sauce
- 1 teaspoon five spice powder
- 20 ml soy sauce light soy not the dark heavy one
- 1 Tablespoon ginger grated
- 2 Tablespoons fresh coriander chopped
- 40 ml oil plain
- 100 gm onion sliced into strips
- 1/2 red capsicum thinly sliced ( about 1/2 cup)
- 1 litre chicken stock unsalted
- 20 ml Chinkiang black vinegar
- 20 ml soy sauce
- 20 ml lemon juice to taste, approx 1 tablespoon
- 150 gm enoki mushrooms 1 packet
- 5 leaves lime This gives an amazing flavour but if you don't have them use a little lemon juice
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Instructions
- Put the salmon mince into a bowl with the 1 tablespoon hoisin sauce, five spice, soy, ginger coriander into a bowl and combine. Stir around with your hands and form into walnut sized balls. Set aside in the refrigerator till needed.
- Heat a medium sized pot (that will hold all the ingredients) and add the oil. Then add the onion and sweat a little till softened. Add the stock, capsicum and lime leaves and bring to a simmer. Add the salmon balls a couple at a time. Let the stock simmer gently so the salmon balls begin to turn a opaque.
- Cut the bottom from the enokii mushrooms and break into strands like noodles. Add to the pot. Stir and taste. Don't let it boil.
- The Salmon balls will take only 7-8 minutes to cook.
- Remove the Salmon balls from the soup and divide between 2 plates.
- Taste the broth and add extra lemon, Chinkiang black vinegar and hoisin to suit your taste.
- Serve with extra coriander and chopped chilli.
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Overall Rating
5.0
18 reviews
Excellent
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