Trevally in Asian Broth
- Prep Time: 15 Mins
- Serves: 4
- Cooking Time: 25 Mins
Trevally in Asian Broth
Simply follow the steps below:
- In a pot stir together the broth ingredients and bring to the boil.
- Reduce heat to medium and place the fish in the broth. Â Simmer for about 10-12 minutes or until the fish flakes easily when tested. Â Cooking time will vary depending on the thickness of your fillet.
- Transfer the fish into soup bowls and return the broth to the boil. Stir in the celery, red pepper and green onions. Cook for 5 minutes or until the vegetables are tender. Â Discard the ginger and lemon slices.
- Use a slotted spoon to serve the vegetables. Stir the sesame oil into the broth and pour into soup bowls.
- Garnish each dish with the grated carrot. ENJOY!
Trevally in Asian Broth Gallery
Ingredients list
Broth
- 3/4 litre chicken broth
- 2 tbsp soy sauce
- 2 tbsp orange juice
- 3 thin slices of fresh ginger, peeled
- 2 slices of lemon
- Pinch of cayenne pepper (for more heat add another pinch)
- 500g trevelley fillets cut into serving size pieces, snapper would work well too
- 1 stick of celery cut into thin strips
- 1 red pepper, cut into thin strips
- 6 green onions, cut into 3cm pieces
- 1 carrot, grated
- ½ tsp sesame oil
- Pepper to taste
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