Serves 2 300ml (½ pt) vegetable stock 2 tbsp soy sauce 1 garlic clove, crushed 1 tsp grated fresh root ginger ½ tsp Chinese five-spice powder 4 spring onions, finely sliced 1 small red pepper, deseeded and thinly sliced 2 celery sticks, thinly sliced Handful of beansprouts 2 heads pak choi, roughly shredded 2 x 100-150g (4-6oz) fillets wild Alaska salmon Salt and freshly ground black pepper
• Pour the vegetable stock into a wok or sauté pan. Add the soy sauce, garlic, ginger, Chinese five-spice powder and all the vegetables. Bring up to simmering point • Lay the salmon fillets on top of the vegetables and put a lid on top, or cover with a sheet of foil. Cook for 6 to 8 minutes, or until the fish is done. The flesh will be opaque and should flake easily when tested with a fork • Taste the broth, seasoning with salt and pepper if needed, or add a little more soy sauce. Ladle into warm bowls and serve at once Cook’s tip: To make the dish more substantial, serve with rice or egg noodles. Recipe from the Alaska Seafood Marketing Institute.