A spiced broth makes a sophisticated main-course soup of lightly cooked fish fillets and crisp vegetables.
4 people made this
500 g (1 lb 2 oz) cod, haddock or plaice fillets
100 g (3½ oz) broccoli, broken into tiny florets
4 spring onions, thinly sliced
50 g (1¾ oz) Chinese leaves, shredded
100 g (3½ oz) carrots, coarsely grated
½ teaspoon sesame oil
For the broth
300 ml (10 fl oz) chicken stock
2 tablespoons rice wine, or dry sherry
2 tablespoons soy sauce
5 mm (¼ in) cube ginger, thinly sliced
2 cloves garlic, crushed
2 slices of lemon
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Method Prep:15min › Cook:20min › Ready in:35min
To make the broth, put the stock, rice wine or sherry, soy sauce, ginger, garlic and lemon into a wok or wide non-corrosive saucepan and bring to the boil.
Measure the thickness of the fish at its thickest point. Reduce the heat under the broth and slip the fish in, making sure it is completely submerged. If necessary, add a little more stock or water. Poach the fish for 10 minutes for every 2.5 cm (1 in) of thickness, or until it turns opaque and the flesh flakes easily.
Carefully lift the fish from the broth, remove the skins and divide the flesh between four shallow bowls. Cover and keep them warm.
Return the broth to the boil and add the broccoli, spring onions, Chinese leaves and carrots in this order at 30 second intervals and cook for a total of 2-3 minutes, or until the vegetables are tender but still crisp. Remove with a slotted spoon and divide them between the bowls with the fish.
Boil the broth for 30 seconds. Remove the ginger and lemon slices and stir in the sesame oil. Pour the broth over the fish and vegetables and serve.
Alternatives to plaice:
Try this recipe with megrim. It's another flat fish from the turbot family.