Coconut soup with rice and pollock

Ingredients for 2 servings:

• 200 g pollock fillet(s), fresh or frozen, thawed
• 1 tbsp soy sauce
• 1 lemon(s), the juice
• salt and pepper
• 1 tbsp turmeric
• 200 g rice, parboiled
• 400 ml coconut milk
• 600 ml vegetable broth, strong
• 1 stalk of lemongrass
• 1 bunch of spring onions

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 20 minutes

Rinse the fish with cold water, pat dry, and cut into cubes. Drizzle with soy sauce and lemon juice, season lightly with salt and pepper, and marinate for 30 minutes. Meanwhile, heat 400 ml of salted water with turmeric and cook the rice according to the package instructions. Heat the coconut milk and broth in a second pot. Wash and break up the lemongrass, and add it. Cover and simmer over low heat for about 15 minutes. Wash the spring onions and slice them into rings. Drain the rice and let it drain. Remove the lemongrass from the coconut broth. Then bring the broth back to a boil and add the rice, fish (including the marinade), and spring onions. Simmer the soup for 5 minutes over medium heat until the salmon is cooked. Season to taste with salt and pepper. Alternatively, Norwegian salmon can be used instead of Alaska pollock. 600 kcal per serving.