This zesty salmon stew is a wintery dish with the aroma of summer.
It combines two Indonesian specialities: fish soups and aromatic recipes. This particular recipe embodies the complex flavours Indonesian cuisine is famous for. You can water it down and enjoy it as a soup, or you can have it as a refreshing lemon stew. We’ll be making it as a stew but it’s up to you!
What you need to know
Preparation Time: 45 minutes
Makes: 4 portions
- 400g salmon fillets cut into cubes
- 100g champignon mushrooms cut in half
- 250ml chicken stock
- 50ml cooking cream
- 1 clove of garlic minced
- 1 onion finely chopped
- 2 bay leaves
- 3 tbsp soy sauce
- 3 tbsp flour
- 1 tbsp sweet chilli sauce
- 3 tbsp lemon juice
- 2 tbsp butter
- 1 tbsp parsley chopped
- 1/4 tsp turmeric powder
- 1/2 tsp salt
- a handful of dry marjoram leaves
- Mix the salt, lemon juice, turmeric and parsley in a shallow bowl.
- Place salmon cubes in the bowl and mix well.
- Cover salmon cubes with flour.
- Shallow-fry the salmon until half-done.
- Remove from pan and drain.
- Melt the butter in a deep pan. Sauté the onion, garlic and bay leaves.
- Add the mushrooms and stir.
- Add the chicken stock and cream and bring to boil.
- Add the soy and sweet chilli sauce and stir until it the mixture thickens.
- Add the lemon juice and marjoram leaves.
- Add the salmon and cover the pan with a lid.
- Cook for one minute.
- Remove from heat and serve.