Snapper / Gurnard and Bok Choy Broth
Ingredients
- 2 fillets fish
- 1/2 tsp crushed garlic (1 x clove)
- 2 stalks lemongrass
- 1 tsp olive oil
- 1 tsp fresh chopped chilli
- 4 cups chicken stock
- 2 small bunches bok choy
- 200 grams udon noodles
- 1 fresh lime
- 1 tsp dried chilli flakes
Instructions
- Peel the top outer layer from the lemon grass and chop the balance very finely.
- Place the garlic, lemon grass, oil and chilli into a saucepan and then stir over medium heat for one minute.
- Pour in the stock and bring to the boil, then simmer for five minutes.
- Wash the bok choy and cut into quarters lengthwise. Add to the stock and cook along with the udon noodles.
- Slice the fish then add until cooked (1-2 minutes). Cut the lime into quarters or slices, sprinkle with the chilli flakes and serve on top of the broth.
Recipe Notes
Recipe from Gone Fishin' The Cookbook III.
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