Ingredients
- 1 fillet (1/2 pound) fresh salmon
- 2 tablespoons vodka
- 1 tablespoon soy sauce
- 3 tablespoons oil (olive oil)
- 1 celery stalk, finely chopped
- 3 shallots, minced
- 1 jalapeño pepper, finely chopped
- 1 tablespoons fresh gingerroot, grated
- 1/3 cup dry white rice (long grain)
- 1/4 pound raw shrimp (peeled and deveined)
- 8 cups stock (shrimp stock, or fish stock or clam juice)
- 1 piece of lemon grass, bruised
- 1/2 lemon, juiced
- Salt to taste
- 2 tablespoons fresh thyme, chopped
How to Make
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Step 1: Place the salmon fillet n a shallow dish. Mix the vodka, soy sauce and 1 Tbs of the oil in a small bowl.pour over the salmon. Refrigerate for 30 minutes, turning once to coat.
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Step 2: Heat the remaining 2 Tbs of oil in a large stock pot. Add the celery, shallots, jalapeño, lemon grass and ginger.Saute over high heat, stirring, for 3 minutes.
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Step 3: Add the rice and shrimp, stir and add the stock. bring it to boil. Reduce heat, cover and simmer for 15 minutes, stirring occasionally to make sure that the rice does not stick to the bottom of the pot. The rice should be tender and firm, not mushy.
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Step 4: Meanwhile remove the salmon from the marinade. Slice thinly, on the diagonal, into paper thin slices; you should have 18 to 21 pieces.
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Step 5: Place 3 or 4 slices of salmon in each soup bowl, being careful to keep them in a single layer, not overlap.
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Step 6: Remove soup from heat and stir in the lemon juice. Season with salt to taste.
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Step 7: Ladle the hot congee over the salmon and garnish with thyme. With a fork, gently nudge the salmon to the surface of the soup.
We hope you enjoy this recipe!
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