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Ginger fish soup

Method

  • Soak the shiitakes in warm water for about 1 hour. Then remove, drain well, discard the stalks and slice the caps. 
  • Bring the fish stock to the simmer in a saute (heavy-bottomed) pan and skim any impurities off the top.  
  • Add the soy, ginger, sliced shiitakes, sugar, rice wine and sesame oil. Stir and briefly cook.  
  • Then carefully add the fish with the bok choy and beanshoots. Cook for about 1 min until the fish is ready. 
  • Stir in the coriander and spring onions.
  • Serve in individual soup bowls.

Ingredients

  • 6-8 dried shiitake mushrooms
  • 1 litre fish stock
  • 1 tbsp soy sauce
  • 1 heaped tbsp shredded fresh ginger
  • 1 tspn shaved palm (or soft brown) sugar
  • 2 tspn Chinese rice wine
  • a splash of sesame oil
  • 400-450gm firm white fish fillets, cut into strips
  • 2 heads baby bok choy, washed & cut in half lengthways
  • a good handful of beanshoots
  • 2 tbsp fresh coriander leaves
  • 2 spring (green) onions, shredded

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
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    1 lb450 gm