Rice noodles in sea bass broth
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook
Method
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Place the sea bass trimmings, ginger skin, onion, coriander and stock cube in a pan with the boiling water and simmer for 10-12 minutes, stirring until the stock cube has dissolved.
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Strain the liquid through a sieve, return to the pan and add all of the remaining ingredients. Simmer for 3-4 minutes to warm through, then ladle into a soup bowl and serve immediately.
Ingredients
- bones and trimmings from 1 sea bass
- 2 tbsp fresh root ginger, skin only
- ¼ onion, sliced
- small bunch fresh coriander, stalks only
- ½ fish stock cube
- 700ml/1¼ pint boiling water
- 55g/2oz wild mushrooms
- 85g/3oz rice noodles, cooked according to packet instructions, drained
- 1 tbsp soy sauce
- 1 lime, zest and juice
- ½ red pepper, chopped
- ½ pak choi, shredded
- 3 tbsp chopped fresh chives
- ½ tsp sesame oil
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