Serves 4, cooking time 10 minutes
Ingredients
2 large knobs ginger – peeled
4 shallots
250ml chicken stock
550ml water
5 button mushrooms – sliced in half
2 star anise
1 tsp black peppercorns
3 tbsp soy sauce
2 tbsp soft brown sugar
1 tbsp honey
5 drops sesame oil
4 snapper fillets
400g udon noodles – rinsed
1 long red chilli – finely sliced
1 bunch choy sum or baby bok choy – trimmed and washed
Directions
Roughly chop one knob of ginger and place in a saucepan with the green ends of the shallots, chicken stock, water, mushrooms, star anise, pepper, soy, sugar, honey and sesame oil. Bring to a simmer for 5 minutes and strain into a clean saucepan.
Place snapper in a steamer. Finely slice remaining ginger and shallots and place on the fish with chilli. Steam until just cooked, about 5 minutes.
Loosen the udon noodles and place in the bottom of four bowls. Steam choy sum for 3-5 minutes or until tender and place on top of noodles. Gently place snapper on top, pour over warm broth.
Variations
Barramundi, John Dory and Nile Perch are great substitutes for the Snapper.
