Chinese Wolfberry And Sea Bass Soup - cooking recipe

Ingredients

1 sea bass, cleaned and lines on both sides
50 g Chinese wolfberries
1 can button mushroom
1 scallion, chopped
5 slices ginger
5 cups stock (broth)
salt
5 tablespoons rice wine
1 teaspoon hoisin sauce

Preparation

Boil the stock in a sauce pan.
Smear fish with 1 tbsp of rice wine and a little salt.
Place fish in a microwave-safe soup pot.
Add in the wolfberries, button mushrooms, scallion, ginger and hoisin sauce Pour in the hot stock.
Cover the pot with a cling wrap and the pot lid.
Microwave on high for 10 minutes.
Add rice wine and salt to season before serving.