Ingredients
- 500ml Freja Fish Bone Broth
- 1 tbsp rice wine vinegar
- 1 tbsp soy sauce
- 1 star anise
- 1 tsp ginger, thickly sliced
- 1 garlic clove, very finely sliced
- 1 small pak choi sliced
- 3 spring onions, sliced at an angle
- 2 chunky white fish fillets
- few drops sesame oil
- ½ - 1 tsp toasted sesame seeds
Method
- Pour the Freja fish bone broth into a deep, wide pan and add the soy sauce, rice wine vinegar, star anise, garlic and ginger.
- Put the lid on and bring to a gentle simmer for 5 to 10 minutes to let the flavours infuse into the fish broth.
- Remove the star anise (so the flavour isn’t too strong).Then add in the pak choi stems, and the spring onions and fish on top so the pak choi creates a base.
- Put the lid back on and simmer for around 5 minutes until the fish is just cooked.
- Carefully remove the fish and put to one side.
- Take out the ginger and stir in the pak choi leaves.
- Pour it into bowls and place the fish on top.
- Garnish with a drizzle of sesame oil and some toasted sesame seeds.
