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.
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.
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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