500 ml weak fish stock
1 tbsp rice wine vinegar
2 slices ginger
2 garlic cloves, shredded
85 g frozen soya beans or peas
100 g broccoli, halved if large
4 Chinese leaves, sliced, or 1 small pak choi
3 spring onions, sliced at an angle
2 chunky white fish fillets, such as cod
2 drops sesame oil
½- 1 tsp toasted sesame seeds
- 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.
- 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.