I have recently been privileged to take part in the ‘Benheb El Hayaah‘ campaign, which aims to spread awareness about Inflammatory Bowel Diseases (IBD). Crohn’s Disease and Ulcerative Colitis can cause patients to visit the bathroom every half an hour, which prevents them from being able to enjoy life as we do.
Today I thought to put my kitchen skills to good use and show you how to make this Japanese inspired salmon stew to join in the cause of spreading awareness on IBD.
- You will need:
- 200g Salmon fillet (skin on, descaled cut into cubes)
- 400g potatoes, peeled, cut into wedges
- 3 stalks green onion, chopped
- 15g fresh ginger, thinly sliced
- 300ml dashi stock (Japanese fish stock)
- 2 Tbsp soy sauce
- 1 Tbsp sugar
- Steamed rice for serving
1) Parboil the potatoes (5 minutes) and dunk the salmon cubes a couple of times into the hot water to lightly poach them and remove the fishy impurities. Drain, peel the potatoes and set aside.
2) Add the stock, soy sauce and sugar to a medium sized sauce pan and bring to a rolling boil.
3) Add the ginger, peeled potatoes and chopped spring onions to the pan and continue to boil with a drop-lid for 3 to 4 minutes
4) Add the salmon cubes to the pan, cover and boil for another 3 to 4 minutes on medium-low heat.
5) Once the liquid has been reduced to about half a cup, the stew is ready to serve. Enjoy with a side of steamed rice.
While I know that onions are usually disrecommended for people with sensitive bowels, you could try the recipe as-is and see if you can tolerate it. Please don’t do any of this without consulting your doctor first. Early diagnosis of IBD can help you live a better life with the disease.