Trevally in Asian 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
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!