By Chef Vanshika Bhatia

Serves - 1-2 people

Prep time - 15 mins

Cooking time - 40 mins

Ingredients:

• 150gm red snapper 
• 2 tsp sesame oil 
• 2 pcs dried shiitake mushroom (washed under running water)
• 1 onion, sliced
• 3 cloves crushed garlic
• ½ inch crushed ginger 
• Lemongrass to preference 
• Fish sauce to preference 
• 500ml vegetable stock
• Leaves of choice, we used 2 grapevine leaves 
• Wood sorrel

Method:

In a saucepot, add sesame oil, onion, ginger, garlic, and lemongrass. Let it sauté for 3-4 minutes on medium heat.

Add the dried shiitake mushrooms along with the vegetable stock. Let it simmer for 20 minutes.

Adjust seasoning and strain (except for the shiitake mushrooms). Add a dash of fish sauce.

Put it back in the saucepot and add the fish and the grapevine leaves. Let it gently poach in the shiitake broth for 5-7 minutes along with wood sorrel or any greens you wish to eat.

Plate, serve and enjoy!

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