Chinese Wolfberry and Sea Bass Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 sea bass, cleaned and lines on both sides |
50 g chinese wolfberries |
1 can button mushroom |
1 scallion, chopped |
5 slices ginger |
5 cups stock (broth) |
salt |
5 tablespoons rice wine |
1 teaspoon hoisin sauce |
Directions:
1. Boil the stock in a sauce pan.
2. Smear fish with 1 tbsp of rice wine and a little salt.
3. Place fish in a microwave-safe soup pot.
4. Add in the wolfberries, button mushrooms, scallion, ginger and hoisin sauce Pour in the hot stock.
5. Cover the pot with a cling wrap and the pot lid.
6. Microwave on high for 10 minutes.
7. Add rice wine and salt to season before serving.
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