Chinese Fish and Rice Soup

Name: Chinese Fish and Rice Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 3
Ingredients: 250 g white fish fillets; 3 stalks choy sum; 1 green onion; 2 clove garlic; 1.5 cm piece ginger; 3/4 cup uncooked white rice; 1 litre low-sodium chicken stock/broth; 1 cup water; 1 1/2 tbsp light soy sauce; 1 1/2 tbsp Chinese cooking wine; 1/4 tsp sesame oil; 1/4 tsp white pepper; 1 to serve crispy fried shallots; 1 to serve crunchy fried noodles; 1 to serve chili oil or paste

Servings3 Portions

Prep Time5 Mins

Cook Time10 Mins

Difficulty

Easy

Ingredients

white fish fillets
250 g
choy sum
3 stalks
green onion
1
garlic
2 clove
ginger
1.5 cm piece
uncooked white rice
0.8 cup
low-sodium chicken stock/broth
1 litre
water
1 cup
light soy sauce
0.5 tbsp
Chinese cooking wine
0.5 tbsp
sesame oil
0.3 tsp
white pepper
0.3 tsp
crispy fried shallots
1 to serve
crunchy fried noodles
1 to serve
chili oil or paste
1 to serve

Step-by-Step Instructions

In a medium pot, combine the chicken stock, water, soy sauce, Chinese cooking wine, garlic, and ginger. Bring to a boil over high heat.

Cover the pot, reduce the heat to medium, and let the broth simmer for 5 minutes so the garlic and ginger can infuse the soup.

Stir in the uncooked rice. Simmer uncovered over low to medium heat for about 10 minutes, keeping the broth at a gentle bubble so the rice cooks evenly without breaking apart.

Add the white fish and the choy sum stems. Cook for 2 minutes, or until the fish is just opaque and the stems are tender-crisp.

Use tongs or a spoon to remove and discard the garlic cloves and ginger pieces.