This chinese fish soup recipe is quick and easy.

I like using the dory fillet but you can substitute with any saltwater fish with firm white flesh.

This is a very light soup and can be used as a starter.

The fish slices cook very quickly. And they are SO nice when they are just done. So, don't overcook them.

This recipe uses a little ginger to get rid of any fishy smell. If you don't like to eat them, remove them before serving.

If you are going to remove the ginger, then don't julienne them, just slice and bruise to release the juice and flavour.

Ingredients

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

Directions

1. Wash and slice the fish fillet thinly
2. Wash and cut the spring onions into short strips about 1.5 inch long
3. Bring soup stock and ginger to a boil in a soup pot, lower the heat before adding the spring onions and fish
4. Cook for for about 3 minutes. Once the fish is cooked, remove the soup from the heat
5. Add the seasonings before serving