Fry thin sliced ginger (2-3 slices) & garlic (4-5 cloves) in hot oil. Add in coriander roots.
Add thinly sliced leek. (1 piece)
Add some thin slices of Shitake mushroom (4-5 pieces)
Deglaze pan with Harvey’s, add stock or water (this time I used dashi concentrate)
Boil then simmer about 20-30 minutes. Remove the coriander roots
Cook quickly the pork shabu in soup (shimmering but not boiling) cook til 90% done and set aside on a clean dish.
Velveteen the fish slices (marinade with sesame oil and soya sauce) - dip in cornflour slurry.
Bring soup to boil, toss fish inside and let boil for 2-3 minutes and turn off heat.
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