Bloomsome Poached Fish with chicken broth

For 4
Cook Time:
1 hour 30 mins
Swanson Clear Chicken Broth 1L
Mandarin Fish 1roll (about 1.5kg)
Dried Shiitake Mushroom 3 pcs
Carrot 1/2
Ginger 3-4 Slices
Stalks Green Onion 3 pcs
Goji Berries Handful (soaked with water)
Oil 1 tbsp
Edible Flower Handful (for decoration)
Soak the dried shitake mushrooms in water until soft. Remove the stem and slice. Keep the water for later use.
Wash the green onion, cut the white part and shredded the green part.
Wash the fish and remove gills and intestines.
Slice the carrot, cut into flower shape by using a vegetable cutter.
Heat up a wok with oil, add ginger, white part of green onion and Shiitake mushrooms, sauté until fragrant.
Pour in Swanson Clear Chicken Broth and reserved Shiitake mushroom water. Add in carrot cook for 10-15 minutes in medium heat.
Add the fish and goji berries, simmer for 5 minutes. Flip the fish.
Remove the heat. Cover and let sit for 30 minutes.
Transfer the fish to a plate, top with shredded green onion. Bring the soup to boil again, pour the soup on the fish. Garnish with edible flower, serve hot!

– Coat the Fish with oil or bottomed wok with a bamboo net to prevent fish from sticking to the wok. 

– Make sure the chicken broth just amost cover the fish, add more water if the wok or the fish is too big.

– This recipe also works well with frozen fish. This method can get the “freezery” taste out.

– the cooking time might vary subject to the size of the fish.