Meals and Courses

  • 1½ tablespoons sunflower oil
  • 3–4 garlic cloves, finely chopped
  • 1.8 litres (3 pints) vegetable or seafood stock
  • 30 sun-dried goji berries (optional)
  • 375 g (12 oz) cooked rice
  • 2 tablespoons preserved radish
  • 3½ tablespoons light soy sauce
  • 375 g (12 oz) skinless fish fillets, fine bones removed, cut into 3.5 cm (1½ inch) pieces
  • handful of Chinese cabbage or chard, roughly chopped
  • 2.5 cm (1 inch) piece of fresh root ginger, peeled, finely shredded
  • 2 spring onions, finely sliced
  • coriander leaves
  • pinch of ground white pepper

Heat the oil in a small saucepan and stir-fry the garlic over a medium heat for 1–2 minutes or until lightly browned. Spoon into a small serving bowl.

Heat the stock, goji berries (if using), rice (crumbled apart if necessary) and preserved radish in a saucepan over a medium heat for 6–8 minutes. Add the soy sauce, fish, Chinese cabbage and ginger and cook for another 4–5 minutes or until the fish is cooked, stirring gently from time to time. Taste and adjust the seasoning.

Spoon into 4 serving bowls, garnish with spring onions, coriander leaves and pepper. Drizzle with the garlic oil.

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