Chinese Fish Soup Recipe
The fish slices will cook very quickly. And they are SO nice when they are just done.
Ginger is used to minimise any fishy smell from the fish. If you don’t like to eat them, you can remove them before serving. If you are going to remove them, then don’t julienne them, just slice.
160g fresh fish fillet
20g ginger, julienned
20g spring onions
1250ml soup stock
salt, pepper and light sesame seed oil
- Wash and slice the fish fillets thinly.
- Wash and cut the spring onions into short strips about 1.5 inch long.
- Bring soup stock to a boil in a soup pot, lower the heat before adding the ginger, spring onions and fish. Cook for for about 3 minutes. Once the fish is cooked, remove the chinese fish soup from the heat.
- Add the seasonings before serving.