Tilapia in soy ginger broth with mushrooms + carrots

Total 40 min

Serves 4

Chef, Dan Clapson shares his tilapia soup recipe with a soy ginger broth with mushrooms and carrots.

8 cups

water

2 x 5 cm pieces

ginger root, peeled

1 stick

cinnamon

1 tbsp

brown sugar

1 tbsp

soy sauce

1 tbsp

oyster sauce

2 tsp

fish sauce

2 tsp

rice wine vinegar

carrots, roughly chopped

2 cups

mixes mushrooms, roughly chopped

tilapia fillets

For garnish (optional)

green onion, sliced

Place first 9 ingredients in a medium pot and bring to a simmer on medium-high heat. Reduce to low heat and let simmer for 20 minutes.
Discard ginger root and cinnamon, add mushrooms, cover and continue to cook for 10 minutes.
Reduce to low heat, gently place tilapia fillets into pot and poach until cooked through, about 2-3 minutes.
Use a slotted spoon to remove tilapia and place fillets into separate bowls. Add carrots, mushrooms, broth.
Garnish with green onions and serve hot.