Fast seafood soup
By: Ken Hom
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Ingredients
- 1/2 tsp black pepper
- 1 tsp Sesame oil
- 570ml of water or stock
- 150ml Chinese rice wine or dry Sherry
- 450g fresh fish fillets
- 1 tbsp finely chopped fresh root Ginger
- 1 tsp Chilli bean sauce
- 2 tbsp low salt Soy sauce
- fresh coriander leaves, to garnish
Method
1. Cut the fish fillets into 2 inch (5cm) square pieces and mix with the pepper andsesame oil.
2. Bring the water (or stock) and rice wine to the boil in a wok or saucepan, boil for 1 minute and then lower the heat until the liquid is just simmering. Add the fish chunks and simmer for 3-5 minutes. Add the ginger, chilli bean sauce and soy sauce. Let simmer for a minute or until the fish is just cooked through.
3. Garnish with coriander leaves and serve at once.
Buy the Ken Hom NutriWok Kit from the Good Food Cookshop
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