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Ginger Soy Fish Stew with Bok Choy
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Course Soup
Cuisine Asian
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 1 pound white fish fillets, cut into bite-sized pieces
  • 4 cups vegetable broth
  • 3 heads bok choy, chopped
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons fresh ginger, minced
  • 1/4 cup soy sauce
  • 2 tablespoons vegetable oil
  • 2 green onions, sliced

Instructions
 

  • Heat the vegetable oil in a large pot over medium heat. Add the diced onion, minced garlic, and minced ginger. Cook for 3 minutes until the onion softens and the ginger smells fragrant.
  • Pour in the vegetable broth and soy sauce. Stir and bring the mixture to a gentle simmer.
  • Add the chopped bok choy to the pot. Cook for 4 minutes until the stems begin to soften.
  • Place the fish pieces into the simmering broth. Cook for 5 minutes until the fish turns opaque and flakes easily with a fork.
  • Ladle the stew into bowls and top each serving with sliced green onions.

Notes

Add the fish only after the bok choy has softened so the pieces stay intact. If the broth tastes too salty from the soy sauce, stir in a splash of water before adding the fish. Leftovers keep in the fridge for two days and reheat gently on the stove without breaking up the fish.
Course: Soup
Cuisine: Asian
Equipment: Large Pot, Knife, Cutting Board