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Sea Bass, Baby Pak Choy and Coriander Soup

A nourishing soup recipe from Ching He Huang and Ken Hom. The Chinese seabass is gently poached with baby pak choy, root ginger and sweet-scented coriander.

From the book


This is a clean-tasting and nourishing soup. Fresh sea bass, shiitake mushrooms and baby pak choy are gently poached in a simple vegetable broth and then garnished with fresh, aromatic coriander. The result is a sweet, healthy soup that is perfect as a starter or a light supper.

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250g (9oz) sea bass fillets, skin on, each fillet cut into 4 strips
800ml (1 pint 8fl oz) water
2.5cm (1in) piece fresh root ginger, grated
1 tbsp Shaoxing rice wine (or dry sherry)
3 fresh shiitake mushrooms, sliced
4 small baby pak choy, sliced in half down the middle
1 tbsp vegetable bouillon stock powder
A dash of toasted sesame oil
Sea salt and freshly ground white pepper
A small handful of fresh coriander


Rinse the fish in cold running water.

Pour the water into a pan or wok and bring to the boil. Add the fish and all the ingredients up to and including the bouillon stock powder. Turn the heat to medium and cook for 5 minutes. Season with the sesame oil and salt and white pepper to taste. Stir in the coriander, transfer to serving bowls and serve immediately.


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