Ginger Broth With Salmon And Bok Choy

• 1 tsp oil
• 1 piece (2 inches) ginger, peeled and shredded
• 1/4 cup fish sauce
• 1 tbsp soy sauce
• 1 tsp brown sugar
• 4 None salmon or ocean trout fillets (4 oz each)
• 4 None green onions, sliced diagonally
• 1 bunch bok choy, trimmed, leaves separated, rinsed
• 1 None lime, juiced
• None None Cilantro leaves, sliced chili pepper, to serve

1. Heat oil in a large saucepan on low heat. Cook ginger for 2 mins. Add 6 cups water, fish sauce, soy sauce and brown sugar. Increase heat to medium and simmer for 5 mins.
2. Add salmon and poach gently for 2-3 mins, until fish is just cooked. Remove fish from broth and place in serving bowls. Add green onion, bok choy and lime juice to broth and simmer for 1 min, until bok choy is tender.
3. Ladle ginger broth and a little bok choy over salmon. Serve with cilantro leaves and chili pepper.

oil, ginger, fish sauce, soy sauce, brown sugar, salmon, green onions, bok choy, lime, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/33707 (may not work)