Simple Fish Soup

Ingredients

1 bunch Bok choy

6 cups Chinese fish stock

1 tablespoon Ginger julienne

1 tablespoon light soy sauce

1 teaspoon white sugar

400 g firm white-fleshed Fish Fillets cut on the diagonal into 1cm slices

75 g fresh oyster mushrooms stems discarded and caps halved

1 teaspoon Sesame Oil

1.5 cups fresh bean sprouts

0.25 cup coriander sprig

2 tablespoons finley sliced spring onions scallions

 

Method

Remove core from bok choy, cut crossways into 4, then wash thoroughly and drain. Bring stock to the boil in a large heavy-based pot. Add ginger, soy sauce and sugar and stir to combine. Reduce heat, add fish and simmer gently for 1 minute. Add mushrooms and simmer for 30 seconds. Toss in bok choy and simmer for a further minute or until fish is just cooked through. Stir in sesame oil and remove pot from stove.

 

 

Serve in bowls garnished with bean sprouts, coriander and spring onions.