Ingredients & Substitutes

Instructions

1. 1

   In a clay pot, heat 1 tablespoon of cooking oil over medium heat, then sauté 4 minced garlic cloves, 2 inches of julienned ginger, and 1 small sliced red onion until fragrant, about 3 minutes.

2. 2

   Stir in 2 tablespoons of white miso paste and cook for 1 minute until aromatic, then pour in 400ml of full-fat coconut milk and 1/2 cup of water or fish stock.

3. 3

   Bring the mixture to a gentle simmer, then add 1 tablespoon of fish sauce and 2 tablespoons of calamansi juice, stirring gently to combine all the flavors.

4. 4

   Gently place 400 grams of salmon belly into the simmering broth, ensuring the pieces are partially submerged, and cook for 5 minutes.

5. 5

   Add 1 medium sliced Chinese eggplant to the pot, cover the clay pot, and continue to simmer for 8 minutes, or until the eggplant is tender.

6. 6

   Incorporate 2 heads of chopped bok choy and 1 sliced green chili (if using) into the pot, and cook uncovered for another 2-3 minutes until the bok choy is just wilted and the salmon is cooked through.

7. 7

   Taste and adjust the seasoning with additional fish sauce or calamansi juice if desired, then remove the clay pot from heat and serve immediately.