John Myers
Fish Soup Asian Style
The perfect fish soup asian style recipe with a picture and simple step-by-step instructions.
- 1 cm thickness Ginger
- 2 Poles Spring onions fresh
- 1 Toes Garlic
- 1 bunch Soup vegetables
- 1 Parsnip fresh
- Chives
- 1 Fennel
- 150 g Pollack fillet
- 100 g Shrimp peeled deveined
- 2 tablespoon Oyster sauce
- 2 tablespoon Fish sauce
- 3 tablespoon Soy sauce
- 1 Knife point Sambal Manis
- 1 Knife point Salt and pepper
- 1 Size Onion
- 100 g Glass noodles
- 2 tablespoon Sesame oil
- Chives and parsley
- Water
- Fish stock
- Peel and quarter the onion and cut into strips. Peel and chop the Knofi and ginger. Wash vegetables, if necessary, peel and cut into thin cubes or slices Cut fish into small cubes Chop herbs Mix soy sauce, fish sauce, oyster sauce, Sabal Manis in a small bowl
- Prepare the glass noodles according to the package insert
- Heat the oil in a wok or saucepan, sauté the onions and leek onions, add the knofi and ginger and stir well. Add the rest of the vegetables and sauté them a little
- Add the fish and prawns and let simmer for 5 minutes
- Stir in the soy sauce mix and pour in water
- Season to taste with salt and pepper if it is still too bland, you can also season with the above-mentioned sauces or with fish stock. Add glass noodles and simmer briefly
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