[Ingredients]
450g fresh white fish fillet
225g peeled and seeded tomato - cut into 2.5cm cubes
1.2 litres fish/chicken stock
2tsp salt
1tsp ground black pepper
2tsp shaoxing jiu (shaoxing rice wine)/dry sherry
2tsp finely shredded fresh ginger
2tbsp finely chopped spring onion
1tbsp finely chopped coriander
1tbsp finely chopped chives
1tbsp extra virgin olive oil
[Steps]
Remove skins of fish and cut into pieces about 5 x 2.5cm. Set aside.
Pour stock into the wok and bring to simmer. Add salt, pepper, wine and ginger. Simmer for 5mins.
Add fish, turn off heat and let sit for 5mins or until fish turns white.
Stir in spring onion, coriander, tomato, chives and olive oil.