Take a couple of minutes before you start and set yourself up.

Make sure you know everything is stock spatula pan, etcetera.

It becomes less stressful, but more importantly, the end results are incredible.

First off, get your panel with and stock start off with this amazing fermented soy bean puree into the panel.

Pretty nice tablespoons Cason.

Now get your fish stop.

I'm whisk into the puree.

Be generous with stock.

You want this nice light broth.

Basically, you could buy miso paste from big supermarkets, and it was brilliantly with salmon.

Poaching the salmon in the me sister gives it really nice sort of sweet, earthy, creamy flavor.

It's incredible.

Bring up to the ball could infuse the broth and make a little more fragrant.

Kathy lime leaf is a lemony inside the miso broth, then chopped chili chili's in on finely sliced ginger that's simmering beautifully.

Now we'll post the salmon.

Putin means cooking in liquid, but it's cooked gently on the cigarette.

Here is to keep that salmon skin on.

If we took the skin off now, salmon could actually break up whilst is poaching skin side down.

Just gonna slide that in under.

Nice.

The minute about stopping starts boiling.

Turn it down and let it simmer.

Take a little ladle just every couple of minutes for over that.

Make sure the top off the salmon is cooked evenly.

Keeps it nice and moist on.

Poaching is one of most delicate ways of cooking, so you have to handle it with caps whilst the salmon poaching in the miso broth start preparing your vegetables.

I'm using tender stem broccoli on Pak Choi.

I would like to cook the leaf on the stem separately.

The leaf is like sort of spinach on.

The stem is so much thicker, it's almost as thick as a stick of celery, So I like to get the stems sliced.

I just I got that nice sort of Christmas.

Place the leaves together nicely.

Roll them up nice and tight on, then slice them down.

No, but selling already.

The flavor in that broth has been elevated.

Now it takes really fishing.

Got the heat, The chili spices, the ginger on the cafe lime leaf.

Take your fish lice and place it very gently underneath the salmon.

Push it down.

Fish slices are flexible.

For that reason, bend it, lift it up, just touching him for a springing firm texture.

Just sit down on top, touch the broth over it.

It stops it from drying out.

Leave that to cool down two minutes.

Bring the stock back up to the boil.

Broccoli and back joy stems in a little taste.

Mhm.

It's getting better and better and better.

Cook the broccoli on the factory stems for one minute and then add the tops in.

Turn the salmon into your hand.

I'm just peel.

Let's skin off.

Skin also helped to keep the salmon nice and moist.

Then gently flake the salmon.

That's the secret behind poaching.

Everything just stays so moist, wonderful long shards of pink.

Now, just before we serve, we're gonna add our mushrooms.

These are enoki mushrooms.

You could buy these enoki mushrooms in big supermarkets on good grocers.

Slice them off, put half in another half or serve with salmon toasted sesame seed oil but little drip in there.

Just rub on your just lining, almost like a little coat of varnish.

Start off with your mushrooms on, then my salmon, four nights, layers and Then finally, the mushrooms top with the vegetables.

And then, finally, a nice ladle that peaceful, really sumptuous rich stock.

Yeah, lovely.

And that is an amazing me two poached salmon soup.

Simplify your cooking by getting organized.

Amazing food will be coming out your kitchen every day.

Uh huh.

First, prep the veg, chopped spring onions.

Charlotte's a clove of garlic on chili to taste, then thinly sliced celery at a bailey from time bed, ready at oil to a pan and fry season.

Then add mussels and stir muscles.

One of my favorite shellfish.

Cheap, healthy and delicious.

Cover and steam for a couple of minutes as the muscles open.

Add vermouth on aromatic fortified wine on 150 mil up.

Dry white wine on a high heat.

Reduce the liquid to create a source.

Discard any muscles that are still shut, then finished with creme fresh chopped parsley, minimal prep and cooked in less than 10 minutes.

My muscles was celery and chili Impressive, affordable on super speedy.

Start with the spice coating toe Sichuan peppercorns coriander seeds in a hot, dry pan to release their flavors.

Add chili flakes on grindr, a pestle and mortar to make a fiery fine powder combined with plain flour.

Season on mix Um, at Oliver.

Tow hot pan coat whitebait in the spicy flour mix, then fry whitebait on an oily fish that are healthy, delicious on cooking minutes.

Once golden, they're done fantastic with garlic mayonnaise or a simple squeeze of lemon ready in under 10 minutes.

Chili and spice whitebait on easy, simple, spicy dish.

First, make a spicy paced by crushing garlic in a pestle and mortar, along with Topeka Sea salt on olive oil.

Spoon the pace on the Phillips of mackerel.

Great, inexpensive, oily fish that's really healthy and leave to marinade When ready to eat.

Put the mackerel Phillips on a baking tray, skin side up, season and roast in a hot oven.

Next, make a tangy potato salad for the dressing.

Mixed Dijon mustard, white wine vinegar Oliver and saffron I'm Whisk until blended.

Ball new potatoes in salted water.

Drain and lightly crushed at sliced spring onion and spoon in the vinaigrette.

To serve, top the potato salad with roasted mackerel on.

Drizzle with more vinaigrette, a healthy meal that makes the most of cheap but delicious fish.

Stunning roasted mackerel with garlic and paprika.

I love this recipe.

Why?

Because it turns this humble ingredients I can of tuna into something delicious.

Just open up on drained tuna, intrusive, just like the flake that don't press it too hard.

Otherwise, you'll dry out the tuna.

But now these are water chestnuts just slicing nice and thin.

You buy them anywhere.

Any supermarket chestnuts and fresh ginger.

Get rid that rough skin on the outside by grating the ginger.

You get to get all that really nice sort of juice and take your spring onions on.

Just slice on an angle.

I like the texture of the water chestnut for the spring onion touch of fresh coriander.

Lovely.

Next, remove the seeds from a chilly to reduce its heat without losing any flavor.

On finely chop chili's and kaffir lime leaves.

Roll them up nice and tight.

Run your knife down the center.

Once on, just chop that makes the fish cake nice and fragrant.

Touch assault Touch of pepper fish sauce Just like the season tuna to bind all those one of the ingredients to whole eggs.

Give that a nice little whisk on, then add your eggs.

Key hands in there to start mixing mhm.

Get the mixture.

Roll it, Amanda, Hand on the palm, pat them down nicely to cook at a little ground oil to a hot pan at the face of a clock.

I'm gonna go from 12 away around last one.

In these fish cakes only take a few minutes to cook, so keeping track off the order they go in the pan means you know which one to turn first to the power.

A nice, gentle little shake.

Make sure that nothing sticking to the bottom spatula Two fingers on top.

Turn them over.

Beautiful, crackling noises.

Something you always want because tunes already cooked.

So we just lightly fried and we get a nice crisp outside gently Take them out.

You smell incredible.

Let them sit there.

We're gonna make a really nice, delicious simple dipping sauce.

Start off little pinch of sugar fish sauce.

Two tablespoons that gives it the saltiness.

One tablespoon of rice wine vinegar, some fresh lime juice.

Squeeze all that line in your fresh coriander.

Lots of coriander on in.

Give that a little mix on.

Then you have the most amazing spicy tuna fish cakes.

Who would have thought something delicious that could come out of can a simple supper in minutes That's so mouthwatering, Easy and delicious.

You're guaranteed to cook it again and again.

Yeah, yeah.