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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[quote=Caren10]They often eat vegetables and fruits as normal meal and dessert but they drink a lot of fruits and veges drinks too. Drinking water helps a lot in losing weight. There were times, I was over-weighted, and natural foods really help me in addition to useful tips from friends. I’ve got cellulite at that time; I used coffee to treat them.[/quote] You use coffee to treat cellulite? yeah i guess juicing and eating fruits and vegetables both have the same effects in dieting ..
» 5h ago