Chilli, Soy & Sesame Fish Broth
What You Will Need
Ingredients
- 10g Long red chilli, finely chopped
- 20g Garlic, finely chopped
- 1L Chicken stock
- 5g Ginger, sliced
- 1⁄2 tsp White pepper, ground
- 110g Water chestnuts
- 500g White fish, cut into 8cm pieces
- 25g Green shallots, chopped
- 70ml Lime juice
- 4 tbsp Lee Kum Kee Premium Soy Sauce
- 200g Bean sprouts
- 75g Red onion, finely sliced
- Garnish
- Lee Kum Kee Pure Sesame Oil
Made with
Lee Kum Kee products
How to make it
-
In a heavy based saucepan, over a medium heat, gently sauté chilli and garlic. Add chicken stock, ginger, white pepper and water chestnuts and bring to a boil. Reduce to a simmer, then drop in pieces of fish and green shallots. Simmer for just one minute, then remove from heat.
-
Season broth immediately with lime juice and Premium Soy Sauce. Season further to taste. Keep covered to retain heat and moisture.
-
Set four bowls, each with equal quantities of bean sprouts, then pour over broth and fish. Garnish with red onion and plenty of Pure Sesame Oil.
-
Serve with extra Premium Soy Sauce and Pure Sesame Oil for individual taste.