Error during authentication for model gpt-4o-mini: Failed to create temporary account. Status: 400, Details: You are not allowed to sign up.
Ingredients
500 ml weak fish stock
1 tbsp rice wine vinegar
2 slices ginger
2 garlic cloves shredded
85 g soya beans frozen
100 g tenderstem broccoli halved
4 leaves pak choi chinese sliced
3 spring onion sliced
2 fillet chunky fish white such as haddock or sustainable cod
3 drops sesame oil
0.5 tsp sesame seed toasted
Equipment
bowl
frying pan
ladle
wok
Directions
Pour the stock into a deep saut pan or wok with the vinegar, then add the ginger and garlic. Cover and cook for 5 mins to allow the flavours to mingle.
Add the soya beans, broccoli and the fleshy part of the Chinese leaves, then place the spring onions and fish on top. Cover and cook for 4-5 mins more until the fish just flakes. Carefully lift the fish off, discard the ginger, and stir in the remaining Chinese leaf and the sesame oil. Ladle into bowls, top with the fish and sprinkle with the seeds.
