Name: Asian-style snapper broth
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 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 fish stock (2 cups); 60 ml light soy sauce (¼ cup); 1 tbsp brown sugar; 150 gm oyster mushrooms, larger ones torn lengthways; 1 bunch gai lan (Chinese broccoli), trimmed; 4 snapper fillets (about 200gm each); to serve coriander sprigs; to serve steamed rice

Asian-style snapper broth

Australian Gourmet Traveller Asian-style broth with snapper fillets, oyster mushrooms and Chinese broccoli.

Serves 4

Prep

10M

Cook

15M

Total

25M

Ingredients

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 fish stock (2 cups)

60 ml light soy sauce (¼ cup)

1 tbsp brown sugar

150 gm oyster mushrooms, larger ones torn lengthways

1 bunch gai lan (Chinese broccoli), trimmed

4 snapper fillets (about 200gm each)

to serve coriander sprigs

to serve steamed rice

Method

Main

1.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.

2.To serve, divide fish and vegetables between bowls, ladle over broth, scatter with coriander and serve with steamed rice.

Styling by Adelaide Lucas

Styling by Emma Knowles