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Fish soup recipe

This is a quick and easy chinese fish soup.

I like using the dory fillet but any type of white fish meat is okay, especially if you have favourites.

The fish slices will cook very quickly. And they are SO nice when they are just done.

Ginger is used to get rid of 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 and bruise to release the juice better.

Ingredients

160g fresh fish fillet
20g ginger, julienned
20g spring onions
1250ml soup stock
salt and pepper
light sesame seed oil

Directions

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

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