Name: Halibut in a ginger and herb broth
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 600ml light chicken stock; large chunk of ginger; 2 garlic cloves bashed; 1 chilli halved, plus extra sliced to serve; 1 lemongrass stalk roughly chopped; small bunch of coriander stalks and leaves separated; baby pak choi halved; 2 skinless halibut fillets; sesame oil; cooked rice to serve (optional)

600ml light chicken stock
large chunk of ginger
2 garlic cloves
bashed
1 chilli
halved, plus extra sliced to serve
1 lemongrass stalk
roughly chopped
small bunch of coriander
stalks and leaves separated
baby pak choi
halved
2 skinless halibut fillets
sesame oil
cooked rice
to serve (optional)

Method

step 1
Put the stock, ginger, garlic, chilli, lemongrass and coriander stalks in a pan, bring to a simmer, and cook for 10 mins. Turn off the heat and leave to infuse for 10 mins. Strain the broth and discard the bits.
step 2
Bring the broth to a simmer, then add the pak choi and cook for 3 mins or until just tender. Lightly brush the halibut with some sesame oil and season. Grill for 4-5 mins or until just cooked.
step 3
Divide the rice between bowls, if using. Spoon over the pak choi and top with the fish. Ladle over the broth then finish with some chilli slices and the coriander leaves.