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