King Fish and Cabbage Broth


2 150g kingfish fillets, cut into 3cm squares 

2 cups fish stock, or water

3 spring onion stems, sliced

1 tbsp ginger, julienned

1 pinch white pepper

1 tsp sesame oil

2 cups savoy cabbage   

½ cup wood fungus (mushrooms)

1 pinch sea salt  



In a pot bring stock, onions, ginger, pepper and oil to a simmer then add cabbage and fungus. Continue to simmer it until cabbage has just slightly wilted, about two minutes. Lastly add the fish to the pot and let it simmer until the fish is cooked.