John Myers
Asian Fishsoup
The perfect asian fishsoup recipe with a picture and simple step-by-step instructions.
- 1,5 tbsp Oil
- 1 Clove of garlic
- 1 pole Lemongrass
- 400 ml Vegetable broth
- 125 ml Fish stock
- 250 g Tomatoes
- 1 Yellow pepper
- 1 tbsp Lime juice
- 250 g Halibut
- 1 Can Saffron threads
- 1 tsp Ground turmeric spice
- 1 tsp Soy sauce dark
- 0,5 tsp Curry
- Salt
- Sugar
- Parsley
- First rub the saffron threads with your fingers and mix with 1 tablespoon of oil and turmeric powder. Brush the fish fillet with the oil so that the fish gets a yellow color.
- Cut the clove of garlic (mine was in olive oil with mint) into small pieces. Heat 1/2 tablespoon of oil in a saucepan and fry the garlic briefly. Deglaze with the vegetable stock and fish stock.
- Halve the tomatoes. Halve the peppers, remove the seeds and cut the peppers into small pieces. Add to the soup together with the lemongrass and simmer on a low heat for about 20 minutes. Season with lime juice, soy sauce, curry, salt and sugar.
- Heat 1El oil in a pan and fry the marinated fish fillets for 5 minutes. Remove from the pan, pat dry with a paper towel and add to the soup. Roughly chop the parsley and add to the soup. Remove the lemongrass before serving.
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