Spicy fish soup with vegetables ala Dewi Desi

Ingredients for 2 servings:

• 250 g frozen seafood (mixture of shrimp, fish and squid)
• 200 ml fish stock, in a jar or frozen
• 1 m.-sized carrot(s)
• 1 small radish(s)
• 2 m.-large tomato(s)
• 1 Pepper, red, long, mild
• 1 small red chili pepper(s)
• 2 leaves Kailan (Chinese broccoli) , alternatively chard
• 2 tbsp light fish sauce (kecap ikan)
• 1 tbsp oyster sauce
• 4 tbsp sunflower oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

A spicy and exotic fish soup from Szechuan cuisine, China.

Thaw the seafood. Wash and trim the vegetables. Peel the radish and carrot and slice crosswise into approximately 2 mm thick slices. Wash the tomatoes, remove the stems, peel, quarter lengthwise, and discard the green core and seeds. Halve the quarters lengthwise. Cut the peppers diagonally into approximately 8 mm thick slices. Leave the seeds and discard the stem. Wash the small, red chili, cut crosswise into thin rings, leaving the seeds and discarding the stem. Remove the leaf stalks from the kailan leaves and slice them crosswise into thin rolls. Chop the green leaves into fingernail-sized pieces. Dilute the fish stock with 100 g of water and mix in the fish and oyster sauce. Heat a wok, add 2 tablespoons of the sunflower oil, and heat until hot. Add the carrots, radish, peppers, and kailan rolls and stir-fry for 2 minutes. Add the tomatoes and stir-fry for another 1 minute. Remove from the pan and add the remaining sunflower oil, heating to high. Add the seafood and stir-fry for 1 minute. Deglaze with the fish stock mixture, then add the vegetables and kailan leaves and mix. Season with fish sauce and serve warm.