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Pan-fried salmon with chilli coriander udon broth Recipes
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Date/Time: 2/12/2016 3:00:23 AM
Name: Eileen Neville
Review: Great recipe has become one of our favourites
Recipe Name : Pan-fried salmon with chilli coriander udon broth
Country : Japan
Rating :
Category : Home > Seafood > Fish Food
Chef : Michele Curtis
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* 1 litre (4 cups) chicken or vegetable
* stock
* 2 kaffir lime leaves (optional)
* 1 lemongrass stem, chopped
* 2-3 small red chillies
* 1/2 bunch coriander roots, chopped
* 3cm piece of ginger, sliced
* Oil for cooking
* 4 salmon steaks
* 200g udon noodles
* 2-3 tbsp fish sauce
* 4 shallots, peeled and sliced
* 30-40 ml lime juice
* Salt and freshly ground black pepper
* 1 cup coriander leaves
* 2 small red chillies, sliced, for garnish


Place a medium-sized saucepan over medium heat. Add stock and bring to the boil. Add lime leaves (if using), lemongrass, chillies, coriander roots and ginger. Reduce heat and simmer for 10-15 minutes to allow the flavours to infuse. Strain into a clean saucepan. Bring back to the boil.

Heat a heavy based frypan over a medium-high heat. Add a generous splash of oil and place the salmon flesh-side down in the frypan. Cook for four to five minutes, then turn over and cook for a further four minutes.

Cook udon noodles in simmering, infused broth for four to six minutes (check packet for instructions). When
noodles are just cooked, add the fish sauce, shallots and lime juice. Check seasoning, adding pepper and more fish sauce if necessary. Reduce to a simmer.

When salmon is cooked to medium, remove from heat. Divide noodles between bowls, top with one piece of
salmon. Pour stock over the fish and garnish each bowl with coriander leaves and additional sliced red chillies.