Trevally in Asian Broth
Serves: 4
Ingredients
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 trevally 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
3-6 green onions, cut into 3cm pieces
1 carrot, grated
½ tsp sesame oil
Pepper to taste

Method
-
1. In a pot stir together the broth ingredients and bring to the boil.
-
Reduce heat to medium and put the fish in the broth. Simmer the fish for about 10 minutes or until the fish flakes easily when tested.
-
Transfer the fish into soup bowls and return the broth to the boil. Stir in the celery, red pepper and green onions. Cook for 3 minutes or until the vegetables are tender. 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!