Whiskey Salmon Linguine

Locally, we have this interesting dish called XO Bee Hoon, or sometimes another variation is Fish Head Bee Hoon. It's basically a milk based fish broth with sliced fish, or fish head pieces served with rice noodles and in the XO variant, a dash of brandy is added to give it an aromatic and sweet enhancement.

I decided to come up with a pasta variant over the weekend using salmon instead, among other minor changes.

To begin, fry some slices of ginger with minced garlic at high heat. Add in some chopped leeks as well. Splash some whiskey after a min or 2. Add chicken broth (you can use fish stock as well) and bring it to boil.

Separately, season some sliced salmon and lightly seal it in a pan and set aside. Once the broth is at a boil, add it in the salmon pieces and let it simmer for at least 20 mins.

Add some cream (milk is the traditional ingredient here but I prefer cream for the flavour) and bring it to a boil again. Add in some freshly cooked linguine to let it absorb the flavors of the broth. Just before serving, add another few dashes of whiskey to give it that sweet aroma and garnish it with some chopped coriander. It should give a similar yet somewhat unique twist from the classic XO bee hoon taste.