Wild B.C. Salmon, Fresh Dill and Heirloom Tomato Soup (Canh Chua Cá Thì Là)

Yield: 2 to 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

• 2 wild B.C. salmon fillets, cleaned
• 4 tbsp Anh and Chi’s Chilli Fish Sauce (divided)
• 2 to 4 tbsp olive oil (divided)
• ½ small yellow onion, diced
• 6 green onions, cut into 1-inch pieces (white and green parts divided)
• 2 cloves garlic, minced
• 2 heirloom tomatoes, poached, peeled and cut into wedges
• Handful of grape tomatoes, poached, peeled and halved
• 2 L vegetable broth
• ½ lime, cut into wedges
• ½ bunch fresh dill, de-stemmed and roughly chopped
• Salt and black pepper to taste

READ MORE: Recipe: Hopcott Farms Beef Short Ribs with Black Pepper and Sweet Soy (Sườn Bò Nướng)

Method

Rinse salmon fillets with salt and water. Pat dry and marinate with 2 tbsp of Anh and Chi’s Chilli Fish sauce, plus salt and pepper. Set aside.

In a pot, heat 1 to 2 tbsp oil to medium-high heat. Stir fry yellow onion and the white parts of the green onions, then add garlic and stir fry all until fragrant and golden.

Add the heirloom and grape tomatoes and gently stir fry for 1 to 2 minutes. Add vegetable broth and bring to a boil while skimming. Add 2 tbsp of Anh and Chi’s chilli fish sauce, plus salt and pepper to taste. Simmer on low.

Meanwhile, in a pan, heat 1 to 2 tbsp of oil on medium-high heat. Cook salmon, skin-side first, for 2 to 3 minutes on each side, or until it just flakes with a fork.

Plate the salmon in the middle of a large, shallow bowl. Remove the cooked tomatoes from the soup and scatter them around the salmon, along with the fresh dill and remaining green onion.

Bring the soup to a boil and pour over salmon and tomatoes.

Garnish with more fresh dill, squeeze over with a wedge of lime and serve!