Fish Soup with Bai He and Yu Zhu

Ingredients

• 120-150 g red snapper fillet
• 6 g yu zhu
• 10 g bai he
• 5 red dates
• 6 wolfberries
• 1 slice ginger
• 8-10 white peppercorns crushed
• 1/2 tbsp hua diao wine
• 1 tsp light soya sauce
• 1 stalk coriander
• 500 g fish bone pieces (for fish stock)
• 5 pieces ginger sliced, (for fish stock)
• 1 stalk fresh coriander (for fish stock)
• 1 stalk fresh spring onion (for fish stock)
• 3 tbsps sesame oil (for fish stock)
• 2 litres water (for fish stock)

Steps

1. Preparation of fish stock: Heat sesame oil in a frying pan, add ginger and stir-fry.
2. When ginger starts to sizzle, add in fish bone pieces, coriander and spring onion.
3. Add water. Cover the pan and let it simmer for 30-40 mins over low heat.
4. Strain and reserve stock for use.
5. Preparation of dish: Place bai he, yu zhu, red dates, ginger, fish stock in a double boiler.
6. Simmer for 1 1/2 hours over medium heat.
7. Add in snapper fillet and cook for another 1/2 hour.
8. Add in hua diao wine and wolfberries about 10 mins before the end of the cooking.
9. Add salt and pepper to taste. Garnish with coriander leaves.