The delicate flavours of Asian spices work incredibly well with fish and this soup makes a lovely starter or light meal.
Remove the ends from the pak choi and cut it into 4 parts. Bring the stock to the boil.
Add ginger, soy sauce and stir to combine. Reduce heat and add the fish, simmering it gently for 1 minute. Then add the mushrooms and simmer for a further minute.
Add the pak choi and cook for another 2–3 minutes. Stir in the sesame oil and before serving garnish with bean sprouts, coriander and spring onions.
See more Chinese recipes