Fish Dumplings and Bok Choy Soup
Serves 4
Ingredients
500mls fish stock
2 tbsp soy sauce
2 star anise5 cm
5 cm fresh ginger root, peeled and thinly sliced
1 small bok choy, finely sliced
1 cup rice vermicelli noodles, soaked in water
4 button mushrooms, quartered
4 fish fillets
1 spring onion, chopped
3 garlic cloves, crushed
1cm fresh ginger root, grated
¼ cup fresh coriander (roots and stalks), chopped
1 tsp sweet chilli sauce
1 tsp fish sauce
2 tsp of oyster sauce
1 tsp of sesame oil
2 tbsp of rice flour
16 wonton wrappers
Methold
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To make the soup, place fish stock in a large pot and heat with soy sauce, star anise and 5cm of peeled and thinly sliced ginger root. Bring to the boil, reduce heat and simmer for 10 minutes.
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Add bok choy, vermicelli and mushrooms to the pot and bring back to the boil.
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To make the dumplings, place snapper fillets in a food processor and mince.
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Remove minced fish from the food processor, place into a large bowl and add spring onion, garlic, ginger, coriander, sweet chilli sauce, fish sauce, oyster sauce, and sesame oil. Check the consistency of the mixture - it should be soft, but holding its shape - add rice flour if needed.
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Lay out wonton wrappers, and in the centre of each place a ball of fish mixture. Fold up sides of wrappers to seal the dumplings.
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Place a pot of water onto boil, and blanch the dumplings - they will float to the top when cooked. You may need to cook them in batches. Lift from water with a slotted spoon and add to the soup.
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Serve bok choy soup in individual bowls with 3-4 dumplings per serving.
An image from The New Zealand Seafood Cookbook.Text by Auckland Seafood School and contributing chefs; with food photography by Sean Shadbolt.
