800 grams firm white fish fillets (I used monkfish)
2 cups chicken stock
2 tablespoons each soy sauce, oyster sauce, sweet chilli sauce
2 tablespoons vegetable oil
1 tablespoon sesame oil
1 red capsicum, thinly sliced
100 grams mixed mushrooms
300 grams button mushrooms, sliced
1 clove garlic, crushed
1 tablespoon julienne fresh ginger
2 spring onions, thinly sliced
2 bunches baby bok choy, leaves separated
Combine the stock, soy sauce, oyster sauce and sweet chilli sauce in a bowl.
Heat the vegetable oil and sesame oil in a large sauté pan and cook the capsicum, mushrooms, garlic, ginger and spring onions for 5 minutes. Pour over the stock mixture and bring to the boil.
Cut the fish into large pieces and season both sides. Place on top of the vegetables and spoon over some of the broth. Cover and braise the fish until it is just cooked. Transfer the fish to a plate and cover to keep warm. Add the bok choy and turn to wilt in the broth.
To serve: Divide the vegetables between shallow serving bowls. Top with the fish and ladle over the broth. Garnish with coriander. Serve with hot cooked rice if desired.