Salmon Wonton Soup

Ingredients

2 x 170g Tassal Tasmanian salmon portions,
               skinless
20 wonton skins
1 egg, beaten
20 fresh coriander leaves
1.5 L chicken stock
2 Tbsp soy sauce  
2 Tbsp vinegar
1 tsp ginger, grated
1 carrot, peeled & shredded
3 spring onions, sliced thinly
½ red capsicum, thinly sliced
Sprigs of fresh coriander, to serve

Cut 1 salmon portion into thick slices similar to sashimi. Cut the remaining portion into bite sized cubes. Brush the edges of one wonton skin with a little beaten egg and place a cube of salmon and a coriander leaf into the centre. Gather up the edges to enclose and set aside on damp cloth. Repeat with remaining cubes of salmon, wonton skins and coriander. Place the stock, soy, mirin and ginger into a large saucepan and bring to the boil over a medium heat. Add the vegetables to the saucepan and simmer for 1 minute. Drop the wontons into the soup and cook for 2 minutes. Remove soup from the heat and ladle into individual serving bowls. Lay several slices of the remaining salmon in the centre of each bowl. Serve immediately garnished with coriander sprigs.