Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of neutral oil in a large pot or Dutch oven over medium heat.

2. 2

   Add 1 thinly sliced large onion, 4 minced garlic cloves, and 1 grated 2-inch piece of ginger to the pot and sauté for 5 minutes until softened and fragrant.

3. 3

   Stir in 1 teaspoon of turmeric powder and 3 whole star anise pods, cooking for 1 minute until aromatic.

4. 4

   Pour in 4 cups of water or light fish broth and 1/4 cup of fish sauce, then bring the mixture to a gentle simmer.

5. 5

   Carefully add 4 (6-ounce) fish fillets to the simmering broth and poach for 8-10 minutes, or until the fish is opaque and flakes easily with a fork.

6. 6

   Remove the poached fish fillets from the broth with a slotted spoon and set them aside to keep warm.

7. 7

   Add 4 cups of roughly chopped bok choy to the hot broth and cook for 2-3 minutes until the greens are tender-crisp.

8. 8

   Stir 2 tablespoons of fresh lime juice and 1 teaspoon of black pepper into the broth, then divide the broth and bok choy among serving bowls with the fish fillets, garnishing with 1/2 cup of fresh chopped cilantro.