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.