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Salmon cooked in an aromatic ginger and garlic infused broth with linguine

Ingredients
200 gm Salmon Fillet
Linguine Pasta for 4
Chopped Ginger (5 slices)
3 cloves of Garlic
Chopped leeks (half a stalk)
Half Cup Whiskey
Chinese Wine
Soy Sauce
Sesame Oil
2 tbsp Heavy Cream

Method
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 (soy, sesame oil, Chinese wine and lots of pepper) 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 flavor) 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 traditional XO bee hoon taste.