Ingredients
100g white Fish fillet
½ cup Skinny Fish Stock
1 Shallot, halved and sliced diagonally
1 Tbsp Ginger, julienned
handful of Coriander leaves
1 Tbsp wheatless Tamari OR Braggs Liquid Aminos ('soy')
1 tsp white vinegar
salt
pepper
Method
- Place the fish in a Teflon double pan with stock. Put the ginger, shallot, coriander on top. Drizzle 'soy' and vinegar over the fish.
- Simmer on low heat with lid closed till fish is cooked through – about 5 - 6 minutes
- Serve hot with a steamed vegetable - choose from asparagus, cabbage, boy choy, choy sum OR spinach
