Ingredients

The following ingredients have 4 Servings
  • 200ml soy sauce (check gluten-free if required)
  • 125ml rice wine
  • 2 garlic cloves, finely sliced
  • 2 tbsp brown sugar
  • 2 cinnamon sticks or pieces of cassia bark
  • 1 tbsp orange zest
  • 2 dried shiitake mushrooms
  • 2 star anise
  • 2 tbsp shredded ginger
  • 500ml vegetable or chicken stock (check gluten-free if required)
  • 4 thick white fish fillets, about 180g each
  • 1 tbsp vegetable oil
  • 1 red chilli, sliced
  • 100g green beans or broccolini, diagonally sliced
  • 100g bean sprouts, rinsed
  • 100g fresh shiitake or oyster mushrooms, sliced
  • 2 tbsp spring onions,
  • finely chopped
  • 1 tsp sesame oil

Instruction

  • <p>For the poaching liquid, combine soy, rice wine, garlic, sugar, cinnamon, orange zest, shiitake mushrooms, star anise and one tablespoon ginger in a deep pan and bring to the boil, stirring. Add stock and simmer for five minutes.</p> <p>To cook fish, gently poach in the broth for five minutes, then leave off the heat, covered, for five minutes until cooked through but still tender.</p> <p>To cook vegetables, heat oil, remaining ginger and chilli in a pan, add green beans, bean sprouts and mushrooms and stir-fry over high heat for three minutes until well coated and starting to soften.</p> <p>To serve, spoon vegetables into shallow bowls, top with fish and spoon broth over each fish. Scatter with spring onions, drizzle with sesame oil and serve.</p>