Ingredients

• 220 g cod fillet, skinless — cut into large chunks
• 220 g cooked white rice — slightly warm, soft
• 350 ml low sodium chicken broth — room temperature
• 8 g fresh ginger — very finely grated
• 60 g carrot — very finely grated
• 60 g egg white — lightly beaten
• 10 g spring onion green tops — very thinly sliced optional
• 1 g salt — fine optional

Instructions

1. In a medium saucepan, add the chicken broth, grated ginger and grated carrot; bring to a very gentle simmer over low-medium heat so the aroma stays mild.
2. Add the cod chunks to the simmering broth and poach for 6–8 minutes, or until the fish is just cooked through and flakes easily; keep the heat low to avoid strong smells.
3. Reduce the heat to low and gently stir in the cooked white rice, breaking up any clumps so it becomes soft and soupy; simmer for 2–3 minutes until the mixture is very tender.
4. While stirring slowly in one direction, drizzle in the beaten egg white to create soft strands through the broth; cook for 1–2 minutes until the egg white is fully set.
5. Taste and add a small pinch of salt only if needed; keep seasoning very light to avoid irritating nausea.
6. Ladle into two small bowls and top with a few slices of spring onion greens if tolerated, or leave plain for the most neutral flavor and aroma.