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Ginger Fish Soup



  • 1.

    Soak shiitakes in warm water for about 1 hour. Then remove, discard stalks and slice.

  • 2.

    Bring stock to the simmer in a saute (heavy-bottomed) pan and skim any impurities off the top.

  • 3.

    Add soy, ginger, shiitakes, sugar, rice wine and sesame oil. Stir and briefly cook.

  • 4.

    Then carefully add the fish, bok choy and beanshoots. Cook for about 1 min until fish is ready.

  • 5.

    Stir in coriander and spring onion and serve in individual soup bowls.

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Andrew Graham

Riesling, Pinot Noir and Rose are the best wines to pair with Ginger Fish Soup.


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