Fast seafood soup

This quick and easy seafood soup recipe from Ken Hom makes a fresh and zingy dinner
By Ken Hom
Fast seafood soup
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 1/2 tsp black pepper
  • 1 tsp sesame oil
  • 570 ml of water or stock
  • 150 ml Chinese rice wine or dry sherry
  • 450 g fresh fish fillets
  • 1 tbsp finely chopped fresh root ginger
  • 1 tsp chilli bean sauce
  • 2 tbsp low salt soy sauce
  • fresh coriander leaves, to garnish


1. Cut the fish fillets into 2 inch (5cm) square pieces and mix with the pepper and
sesame oil.

2. Bring the water (or stock) and rice wine to the boil in a wok or saucepan, boil for 1 minute and then lower the heat until the liquid is just simmering. Add the fish chunks and simmer for 3-5 minutes. Add the ginger, chilli bean sauce and soy sauce. Let simmer for a minute or until the fish is just cooked through.

3. Garnish with coriander leaves and serve at once.

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