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Asian-style snapper broth

You'll need

  • 1 tbsp
  • peanut oil
  • 3 cm piece
  • ginger, thinly sliced
  • 2
  • red shallots, thinly sliced
  • 2 cloves
  • garlic, thinly sliced
  • 1 tsp
  • finely chopped coriander roots
  • ½ tsp
  • white peppercorns, crushed
  • 500 ml (2 cups)
  • fish stock
  • 60 ml (¼ cup)
  • light soy sauce
  • 1 tbsp
  • brown sugar
  • 150 gm
  • oyster mushrooms, larger ones torn lengthways
  • 1 bunch
  • gai lan (Chinese broccoli), trimmed
  • 4 (about 200gm each)
  • snapper fillets
  • to serve
  • coriander sprigs
  • to serve
  • steamed rice


  • 01
  • Heat oil in a large frying pan over medium heat, add ginger, shallot, garlic, coriander root and peppercorns and cook for 2 minutes or until soft. Add fish stock, soy sauce and sugar, cover and bring to the boil over medium heat. Add mushrooms and gai lan and place fish on top, cover and simmer for 10 minutes or until fish is cooked through.
  • 02
  • To serve, divide fish and vegetables between bowls, ladle over broth, scatter with coriander and serve with steamed rice.

At A Glance

  • Serves 4 people
  • 10 min preparation
  • 15 min cooking
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At A Glance

  • Serves 4 people
  • 10 min preparation
  • 15 min cooking

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