In terms of nutrient desity and bioavailability, Chinese cabbage (wombok) is a true superfood (it has double the nutrients of kale, gram for gram). It's also high in umami-producing amino acids, giving dishes like this salmon and potato chowder a rich savoury flavour. Bonus: this is ready in just 20 minutes.
3 sebago potatoes, peeled and cut into chunks
2 tbsp unsalted butter
2 tbsp olive oil
1 brown onion, peeled, halved and cut into 1cm slices
¼ Chinese cabbage, cut into 5cm lengths
150g oyster mushrooms
1 tsp salt
½ cup plain flour
2 cups milk
1 litre chicken stock
2-3 (600g) salmon fillets, skin and pin bones removed, cut into thirds lengthways
½ cup pouring cream
½ tsp white pepper
¼ cup finely chopped chives, to serve
Boil the potatoes in boiling salted water for 10 minutes until nearly tender. Drain and set aside.
In a large saucepan over medium heat add the butter and oil and fry the onion, cabbage, oyster mushrooms and salt and stir until the vegetables are softened and have released their liquid. Add the flour and stir through.
Fry for about three to four minutes until the mixture thickens. Add the milk and bring to a simmer, stirring constantly.
Add the cooked potatoes and chicken stock and bring back to a simmer, stirring frequently. Simmer for about five minutes until the chowder takes on a thick, stew-like consistency, then add the salmon and simmer for a further five minutes until the fish is cooked through and the vegetables are soft.
Gently stir through the pouring cream.
Season with salt to taste, scatter with white pepper and chives, and serve.