White Fish and Sour Soup

This recipe is so simple, and surprisingly authentic tasting. If you love a traditional hot and sour soup, you will love this recipe.

Serves 1

Ingredients

  • 125g fresh white fish fillet, such as ling, mulloway, barramundi, etc.
  • 150g cabbage, finely sliced
  • 2 cherry tomatoes, finely diced
  • 2 tbsp apple cider vinegar
  • 1 tbsp fresh lemon juice
  • 3 tbsp tamari soy
  • ½ tsp caraway seeds
  • ½ tsp onion flakes
  • 2 tbsp fresh parsley, finely chopped
  • 500mL filtered/purified water
  • Salt & pepper to taste
  • Optional: Hot chilli, finely chopped

Method:

  1. Slice fish into 2 pieces and place in a bowl with 1 tbsp tamari and lots of pepper to taste. Set aside to marinade.
  2. Meanwhile, in a saucepan place water, tomatoes, caraway seeds, onion flakes, apple cider vinegar, lemon juice and 2 tbsp tamari.
  3. Bring to the boil
  4. Continue to vigorously simmer until tomatoes have broken up
  5. Adjust flavour with additional apple cider vinegar &/or tamari to achieve your desired level of tang.
  6. Add chilli now if selecting the hot & sour option
  7. Add cabbage and continue to rapid simmer for approximately 5 minutes
  8. Season to taste
  9. On a hot grill or frypan, cook fish pieces for approximately 2 minutes on each side
  10. Transfer cabbage strips to a large soup bowl, add fish pieces, and pour soup over the top
  11. Serve with fresh parsley, a splash of lemon juice and fresh chilli to taste

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