Ginger, Salt & Pepper

Ingredients

1 tbsp Vegetable oil or sesame oil

5-6 Dry red chillies

1/2 tbsp Cayenne pepper powder

1 tsp Turmeric powder

1.5 tbsp Sichuan peppers (dry)

2 Star Anise (whole)

250 ml Broth (Fish/Vegetable/Chicken)

750 ml Water

2 tbsp Fish sauce

1 tbsp Soy sauce

1/2 cup Sliced Bamboo shoots

1 cup Celery stem and leaves (chopped)

4 Baby Bok Choy (cleaned)

100 gm White Fish (preferably boneless)

Salt to taste

 

Recipe

1. Heat the oil and roast the dry chillies, sichuan peppers, star anise and spice powders in it
2. Add the broth and water to this and boil for 5 minutes with the fish and soy sauces
3. Add chopped celery to this and boil for another 5 minutes
4. Add the remaining vegetables and boil for 5 minutes
5. Taste for salt and add as needed
6. Add fish pieces to this and simmer for 5-10 minutes until fish pieces are cooked
7. Let rest for 5 minutes before serving

Serve hot with rice or noodles