AuthorJanella
2 150g kingfish fillets, cut into 3cm squares
2 cups fish stock, or water
3 spring onion stems, sliced
1 tbsp ginger, julienned
1 pinch white pepper
1 tsp sesame oil
2 cups savoy cabbage
½ cup wood fungus (mushrooms)
1 pinch sea salt
1
In a pot bring stock, onions, ginger, pepper and oil to a simmer then add cabbage and fungus. Continue to simmer it until cabbage has just slightly wilted, about two minutes.
3
Lastly add the fish to the pot and let it simmer until the fish is cooked.
Ingredients
2 150g kingfish fillets, cut into 3cm squares
2 cups fish stock, or water
3 spring onion stems, sliced
1 tbsp ginger, julienned
1 pinch white pepper
1 tsp sesame oil
2 cups savoy cabbage
½ cup wood fungus (mushrooms)
1 pinch sea salt
Directions
1
In a pot bring stock, onions, ginger, pepper and oil to a simmer then add cabbage and fungus. Continue to simmer it until cabbage has just slightly wilted, about two minutes.
3
Lastly add the fish to the pot and let it simmer until the fish is cooked.
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