Poached fish with ginger & sesame broth
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 500ml weak fish stock
- 1 tbsp rice wine vinegar
- 2 slices ginger
- 2 garlic clovesshredded
- 85g frozen soya beans or pea
- 100g Tenderstem broccolihalved if large
- 4 Chinese leavessliced, or 1 small pak choi
- 3 spring onionssliced at an angle
- 2 chunky white fishfillets, such as haddock or sustainable cod
- few drops sesame oil
- ½ - 1 tsp toasted sesame seeds
Nutrition: per serving
- kcal247low
- fat6glow
- saturates1g
- carbs6g
- sugars1g
- fibre5g
- protein40g
- salt0.7g
Method
step 1
Pour the stock into a deep sauté pan or wok with the vinegar, then add the ginger and garlic. Cover and cook for 5 mins to allow the flavours to mingle.
step 2
Add the soya beans, broccoli and the fleshy part of the Chinese leaves, then place the spring onions and fish on top. Cover and cook for 4-5 mins more until the fish just flakes. Carefully lift the fish off, discard the ginger, and stir in the remaining Chinese leaf and the sesame oil. Ladle into bowls, top with the fish and sprinkle with the seeds.
