There is nothing more health-giving and tantalising than lightly poached fish. Because the fish fillets are sliced into thin pieces, the cooking time is minimal.
In Chinese cooking, fish is always ‘barely’ cooked so as to retain the ‘essence’ of the fish – its succulence, sweetness and delicacy.
The addition of bean sprouts, coriander and mushrooms creates a texture-filled eating experience.
Fish that work well in this soup include bar cod, blue eye, flathead, snapper, perch, bream, ling, cod, turbot, halibut and sea bass.
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.
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