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Serves 4




  • 500g salmon fillets
  • 3 teaspoons of grated fresh ginger
  • 1 tablespoon rice bran oil
  • 2 cups water
  • 6 cups fish stock
  • 300g button mushrooms, sliced
  • 4 baby bok choy, cut off the green leaves and slice the white stems
  • 2 green onions, chopped
  • 2 tablespoons AYAM Light Soya Sauce
  • 1 tablespoon AYAM Oyster Sauce
  • 1 teaspoon AYAM Sesame Oil
  • 1/3 cup AYAM Malaysian Curry Sauce
  • 2 cakes AYAM Instant Noodles


It is very important to prepare the salmon fillets for this dish. Combine the salmon in a bowl with ginger, soya sauce, oyster sauce and sesame oil. Refrigerate at least 15 minutes.


After these 15 minutes or more, heat the oil in a non-stick frying pan. Add the salmon and cook on medium heat on each side, until almost cooked through. Remove and stand for 3 minutes before breaking it into flakes.

Next, combine the curry sauce, the water and the stock in a large saucepan and bring to the boil. Simmer for 2 minutes. Add the noodles, the mushrooms and the bok choy stems and simmer
for another 3 minutes. Finally, add the bok choy leaves and stir for a few seconds until softened.



Spoon the soup, the vegetables and the noodles into the serving bowls and sprinkle with salmon and green onions.




Tags: _ Fish, Seafood_ Rice, noodles_ Curry_ Asian Sauces_ Easy Asian recipes_ Lunch_ Dinner_ All recipes

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