• 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
  1. Pour the Freja fish bone broth into a deep, wide pan and add the soy sauce, rice wine vinegar, star anise, garlic and ginger.
  2. Put the lid on and bring to a gentle simmer for 5 to 10 minutes to let the flavours infuse into the fish broth.
  3. 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.
  4. Put the lid back on and simmer for around 5 minutes until the fish is just cooked.
  5. Carefully remove the fish and put to one side.
  6. Take out the ginger and stir in the pak choi leaves.
  7. Pour it into bowls and place the fish on top.
  8. Garnish with a drizzle of sesame oil and some toasted sesame seeds.