Red-cooked fish with mushrooms and greens

Jill Dupleix
Healthy "red-cooked" fish with mushrooms and greens.
Healthy "red-cooked" fish with mushrooms and greens. Photo: Marina Oliphant

Red cooking refers to poaching in a broth spiced with ginger, cinnamon and star anise - the perfect way to add flavour without fat. This is a simple fish dinner, suitable for weeknight dinners.


200ml soy sauce (check gluten-free if required)

125ml rice wine

2 garlic cloves, finely sliced

2 tbsp brown sugar

2 cinnamon sticks or pieces of cassia bark

1 tbsp orange zest

2 dried shiitake mushrooms

2 star anise

2 tbsp shredded ginger

500ml vegetable or chicken stock (check gluten-free if required)

4 thick white fish fillets, about 180g each

1 tbsp vegetable oil

1 red chilli, sliced

100g green beans or broccolini, diagonally sliced

100g bean sprouts, rinsed

100g fresh shiitake or oyster mushrooms, sliced

2 tbsp spring onions,

finely chopped

1 tsp sesame oil


For the poaching liquid, combine soy, rice wine, garlic, sugar, cinnamon, orange zest, shiitake mushrooms, star anise and one tablespoon ginger in a deep pan and bring to the boil, stirring. Add stock and simmer for five minutes.

To cook fish, gently poach in the broth for five minutes, then leave off the heat, covered, for five minutes until cooked through but still tender.

To cook vegetables, heat oil, remaining ginger and chilli in a pan, add green beans, bean sprouts and mushrooms and stir-fry over high heat for three minutes until well coated and starting to soften.

To serve, spoon vegetables into shallow bowls, top with fish and spoon broth over each fish. Scatter with spring onions, drizzle with sesame oil and serve.