Method

1. Rinse lightly to clean the fish.
2. Pat the fish dry and slice it to your preferred thickness.
3. Marinate fish slices with light sauce, cooking wine, sesame oil and pepper. Set aside while preparing the soup.
4. Fry the shallots.
5. Heat up a pot and follow the instructions on the packet fish broth.
6. Pour the broth, add 400 ml of water and let it boil.
7. Once the broth is boiling, add the fish slices. Simmer for 3–5 mins at medium heat.
8. Add the julienned ginger and, lastly, the cooked rice. Stir lightly.
9. Once boiling, the dish is ready to serve.
10. Garnish with fried shallots and parsley.