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
Method
1. 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.
2. 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.
