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