• 500g fresh fish fillets - snapper or flathead are ideal
  • 1L chicken stock (lightly salted)
  • 2 cinnamon sticks
  • 4 whole cloves
  • 2 tsp fish sauce
  • 1 bunch bok choy
  • 4 spring onions (shallots), cleaned & finely sliced
  • 1 lime, cut into wedges
  • Freshzest Micro Coriander
  • Freshzest Micro Garlic Chives

Asian broth with white fish.

Serving Size: 4

  1. Heat chicken stock in pot with cinnamon, cloves & fish sauce to a low simmer.
  2. Check fish fillets for bones & remove if required.
  3. Place fish in chicken stock & lightly poach for 2 minutes then remove & cool.
  4. Strain the stock into another pot ready to complete the soup.
  5. Cut base off the bok choy & wash thoroughly.
  6. Break (flake) the fish into small pieces.
  7. Bring the stock to boil & add the bok choy then simmer for 4 minutes.
  8. Arrange the fish evenly between the 4 bowls & ladle soup & bok choy on top.
  9. Finish with spring onions & micro greens. Serve with lime wedges.
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