INGREDIENTS

• 40g miso paste

• 4 Tasmanian salmon fillets

• 1 ½ tbs sambal oelek

• 2 bunches of pak choy

• 330g mixed stirfry vegetables, (eg cabbage, capsicum, carrot)

• 5g toasted sesame seeds

• 1 ½ tbs soy sauce

• 2 tsp sugar

• Neutral flavoured oil

METHOD

1. Make broth

Read through the recipe. Put the miso, 2 tsp soy sauce, 1 tsp sugar and 1L (4 cups) water in a medium saucepan over medium-low heat. Whisk to combine, then cover and cook, whisking occasionally, for 10 mins to develop the flavour.

2. Cook salmon

Meanwhile, heat 1 tbs oil in a large frypan over high heat. Cook the salmon, skin-side down, for 3 mins or until the skin is crisp and golden. Reduce the heat to medium-high, turn and cook, flesh-side down, for a further 2-3 mins until just cooked or cooked to your liking. Remove from the pan, skin-side up (to keep the skin crisp). Reserve the pan.

3. Make chili oil

While the salmon is cooking, put the sambal oelek, 1 tbs soy sauce, 1 tbs oil and 1 tsp sugar in a bowl and stir to dissolve the sugar.

4. Prep pak choy

Quarter the pak choy lengthwise.

5. Cook vegetables

Heat the reserved frypan over high heat. Add the pak choy and vegetable mix. Carefully pour in 125ml (1⁄2 cup) water (take extra care adding water to the hot pan as any steam created is very hot). Cover and cook for 2-3 mins, stirring occasionally, until the vegetables are just tender.

6. Get ready to serve

Divide the vegetables, broth and salmon among bowls. Scatter over the sesame seeds and drizzle with the chilli oil to serve.