This healthy fish soup by Kylie Kwong is simple, delicious weeknight meal. The addition of bean sprouts, coriander and mushrooms creates a texture-filled eating experience.


  • 1 bunch Bok choy

  • 6 cups Chinese fish stock

  • 1 tablespoon ginger, julienned

  • 1 tablespoon light soy sauce

  • 1 teaspoon white sugar

  • 400 g firm white-fleshed fish fillets cut on the diagonal into 1cm slices

  • 75 g fresh oyster mushrooms stems discarded and caps halved

  • 1 teaspoon sesame oil

  • 1 1/2 cups fresh bean sprouts

  • 1/4 cup coriander sprig

  • 2 tablespoons finley sliced spring onions scallions


  • 1.

    Remove core from bok choy, cut crossways into 4, then wash thoroughly and drain.

  • 2.

    Bring stock to the boil in a large heavy-based pot.

  • 3.

    Add ginger, soy sauce and sugar and stir to combine.

  • 4.

    Reduce heat, add fish and simmer gently for 1 minute.

  • 5.

    Add mushrooms and simmer for 30 seconds.

  • 6.

    Toss in bok choy and simmer for a further minute or until fish is just cooked through.

  • 7.

    Stir in sesame oil and remove pot from stove.

  • 8.

    Serve in bowls garnished with bean sprouts, coriander and spring onions.


TIP: Fish that work well in this soup include bar cod, blue eye, flathead, snapper, perch, bream, ling, cod, turbot, halibut and sea bass.

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Posted by CB43Report
yum i cant wait to try it
Posted by kcnReport
What I did was buy some Japanese bonito dashi sachets. Just be sure you buy the ones WITHOUT MSG.