Recipe courtesy of Luke Nguyen
Save Recipe Print
Total:
2 hr 30 min
Prep:
1 hr
Cook:
1 hr 30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

In a stock pot, add reserved salmon bones and head, mushrooms, lemongrass, ginger, black cardamom, star anise, and coriander roots. Cover with 3 liters water and bring to the boil.

Skim all impurities until clear. Reduce the heat to a low simmer and cook for 1 hour. 

Now add pineapple, diced tomatoes, chile, sate sauce, lime juice, and season with fish sauce and 1 tablespoon salt and cook for a further 5 minutes on low. 

Distribute all raw ingredients on separate platters and place it around the portable gas cooker in the middle of the dining table. Place the stock pot on top of the cooker and turn to medium heat. 

Now everyone at the table chooses their own ingredients and cooks it to their liking.

Cook's Note

Sate sauce can be found at specialty Asian markets.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Steamed Asparagus

Recipe courtesy of Alton Brown

Steamed Mussels

Recipe courtesy of Tyler Florence

Salmon Cakes

Recipe courtesy of Ina Garten

Vegetarian Steamed Dumplings

Recipe courtesy of Alton Brown

Pork Steamed Buns

Recipe courtesy of Brian Boitano

Smoked Salmon

Recipe courtesy of Alton Brown

Sausage-Stuffed Zucchini Boats

Recipe courtesy of Nancy Fuller

Oven-Baked Salmon

Recipe courtesy of Kathleen Daelemans

Browse Reviews By Keyword

          Latest Stories