Nage is a French culinary term – basically it’s just cooking fish or shellfish in a broth seasoned with herbs and other flavourings. I’ve used the French method but with Asian ingredients to create fresh clean flavours to match nicely with the salmon.
ingredients
directions
In a large deep skillet, heat grapeseed oil over medium high heat. Sauté shallots for 2 minutes or until soft. Add carrots, leeks, kaffir leaves and ginger and sauté another 1 minute. Add wine and stock and bring to a boil. Add thyme sprigs, lemon grass, bonito flakes, lime zest and lime juice and stock. Season the liquid with salt and pepper. Reduce heat to low.
When poaching liquid is barely simmering, add the salmon. Salmon should be submerged in the poaching liquid. Poach uncovered for 4 to 5 minutes. Add bok choy and continue to poach until fish is tender, about 2 minutes more.
Remove ginger and kaffir leaves from poaching liquid. Serve fish in shallow bowls with some of the poaching liquid and vegetables. Garnish with thyme sprigs or lemon balm. Drizzle with spiced sesame oil if desired. Serves 4 to 6.