Cooking Therapy

One of the best things about Summer and warmer weather is all the fresh fish and veggies that are available and at your disposal for cooking. Although grilled fish is one of my favorite and go-to recipes, for this one I decided to try something different. I took a traditional fish soup and blended it with Asian ingredients. The result, a fusion fish curry that is just as bit as light as it is flavorful. Enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

Servings: 6

Ingredients

3 large fresh salmon filets

2 cups fish stock (see below for recipe, otherwise salt-free store bought is fine)

3 small potatoes, diced

1 large carrot, diced

3 cloves garlic, mined

1 large celery stalk, diced

1 small onion, finely chopped

½ cup of frozen corn, thawed

2 tablespoons flour

1 tablespoon corn starch

1 can of coconut milk

3 tablespoons curry powder

1 teaspoon ancho chili

1 teaspoon red chili flakes

2 pieces of fresh ginger

Black pepper

Kosher salt

1 pack Udon noodles

Olive oil

Instructions

• In a large pot, over a medium heat, add 1 tablespoon of olive oil and cook the celery, carrot, and potatoes until they begin to soften. Add the flour and corn starch and stir. Then add the onions and ginger and cook until all the veggies have softened. Add the garlic and the spices and cook until fragrant
• Add the stock, and the coconut milk and stir, bringing to a boil. Reduce to a simmer and let it sit
• While the base is simmering, cook the salmon. Sprinkle some curry powder, salt, and pepper on the salmon. Add a tablespoon of olive oil to a frying pan and cook salmon halfway through on a medium heat. Do not overcook! Remove from heat, let it cool for a bit and cut into bitesize chunks
• Add the salmon and the corn into the simmering base and stir. Add the noodles. Simmer until the salmon and Udon noodles are cooked through
• Transfer to plates and serve
• Enjoy!

For Homemade Fish Stock (you won’t need to cook the salmon as above)

• In a large stock pot, add 6 cups of cold water, the salmon filets, and the salmon heads. Bring to a simmer. Skim any “scum” that floats to the top. Simmer for about an hour. Remove the fish heads and salmon pieces. You can use the cooked salmon for the recipe. Strain and your fish stock is ready