Submitted By Helen Chin Lui, Reflexologist & Owner of The Healing Place in Medfield, MA
Prepare Time: 20 minutes
Cook time: 20 minutes
Serves: 6-8 normal appetites
2 pounds of salmon fish cut up in 4-6oz portions. (Skin on or off, your preference)
1 medium sliced zucchini
1 medium sliced summer squash
1 medium sliced onion1 red or green sliced pepper (We like the red pepper for color)
¼ cup of chopped cilantro (optional)
1 cup of low sodium and fat chicken stock and more, if needed.1 8oz can of coconut milk
1-3 tablespoon of red chili paste (found in the asian food aisle of Whole Foods)
2-3 cloves of chopped garlic¼ fish sauce (*found in the asian aisle)
· In the meantime coat a large frying pan with olive oil and over medium high heat, cook salmon for about 2 minutes per side. The center will be raw. Set aside.
· Soak rice noodles in hot water for 15 minutes until somewhat soften. Drain and set aside.
· In the same frying pan, add more oil to coat. Add chopped garlic, and red chile pepper flakes and cook until you can smell the garlic. Add all of the vegetables, cook until crisp while moving vegetables continous in the pan.
· Add coconut milk, chicken stock and fish sauce and stir.
· Add soaked rice noodle and cook until noodles have softened (about 5 mins). If noodles have absorbed all the liquards before noodles have soften add more stock or water and continuing cooking.
· Once noodles have softened to your liking, add the fish on top and cook for another 2-3 minutes until heated through. Top with chopped cilantro.
Most products can be found at asian market, such as Super 88 supermarket, 1095 Commonwealth Ave, Boston, MA. The rice noodles can be found at any market in the asian food aisle.