Fish Soup
A Chinese style fish soup recipe. A healthy and light soup to start off any meal.
1 bunch Bok choy
6 cups Chinese fish stock
1 tablespoon ginger juliennes
1 tablespoon light soy sauce
1 teaspoon white sugar
1 lb. fish fillets cut into 1cm slices
3 oz fresh oyster mushrooms, stems discarded and caps halved
1 teaspoon sesame oil
1½ cups fresh bean sprouts
2 tablespoons scallions, sliced
Remove the core from the bok choy. Cut crosswise into four parts, then wash thoroughly and drain.
Bring the stock to the boil in a large heavy pot. Add ginger, soy sauce and sugar and stir to combine. Reduce the heat, add in the fish and simmer gently for a minute. Add in the mushrooms and simmer for 30 seconds. Toss in the bok choy and simmer for a further minute or until the fish is just cooked through.
Stir in the sesame oil and take the pot off the fire.
Serve garnished with bean sprouts and scallions.
You can add about ¼ cup of chopped cilantro to the garnish.