- 500mls fish stock
- 2 tbsp soy sauce
- 2 star anise
- 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 snapper 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
- 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.
- Add bok choy, vermicelli and mushrooms to the pot and bring back to the boil.
- To make the dumplings, place snapper fillets in a food processor and mince.
- 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.
- 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.
- 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.
- 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.
Published by Penguin Group NZ. ©Auckland Seafood School, 2009