Asian Fish Soup
The delicate flavours of Asian spices work incredibly well with fish, and this fish soup makes a lovely starter or light meal.
- 1 Knorr Fish Stock Pot
- 400 g firm white fish cut into slices
- 200 g fresh beansprouts
- 75 g oyster mushroom roughly chopped
- 1 bunch pak choi
- 2 tbsp spring onion sliced
- 1 tbsp fresh ginger cut into thin strips
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1.5 l water
Remove the core from the pak choi and cut it into 4 parts. Bring stock to the boil.
Add ginger, soy sauce and stir to combine. Reduce heat.
Add fish. Simmer gently for 1 minute. Add mushrooms and simmer for 1 more minute.
Add pak choi and cook for another 2–3 minutes. Stir in sesame oil. Serve garnished with bean sprouts, coriander and spring onions.
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