Sliced Fish Soup with Fragrant Herbs

Ingredients

• 500g (1.1 lb) white fish fillets, sliced 500g (1.1 lb) white fish fillets, sliced
• 1 liter (4 cups) fish stock 1 liter (4 cups) fish stock
• 500ml (2 cups) vegetable stock 500ml (2 cups) vegetable stock
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 onion, sliced 1 onion, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 teaspoon white pepper 1 teaspoon white pepper
• 1 bunch cilantro, chopped 1 bunch cilantro, chopped
• 1 bunch basil leaves, torn 1 bunch basil leaves, torn
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 35g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the minced garlic, sliced onion, and grated ginger. Sauté until fragrant.
2. 2.
   Add the fish stock and vegetable stock to the pot. Bring to a boil and then reduce the heat to a simmer.
3. 3.
   Add the diced tomatoes, soy sauce, fish sauce, rice vinegar, sugar, sesame oil, and white pepper to the pot. Stir well to combine.
4. 4.
   Gently add the fish slices to the simmering broth. Cook for about 5 minutes or until the fish is cooked through and tender.
5. 5.
   Stir in the chopped cilantro and torn basil leaves. Season with salt to taste.
6. 6.
   Remove from heat and serve the Sliced Fish Soup hot.

Treat your ingredients with care...

• Fish — Choose a firm white fish, such as cod or halibut, for the best results. Ensure the fish is fresh and properly cleaned before slicing.
• Cilantro — Rinse the cilantro thoroughly and chop it just before adding it to the soup to retain its vibrant flavor.
• Basil — Tear the basil leaves instead of chopping them to release their aromatic oils.

Tips & Tricks

• For a spicier kick, add a few slices of fresh chili pepper to the soup.
• If you prefer a thicker broth, you can dissolve a tablespoon of cornstarch in water and add it to the soup during the last few minutes of cooking.
• Experiment with different types of fish to find your favorite flavor combination.
• Serve the soup with a side of steamed rice or crusty bread for a more substantial meal.
• Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Sliced Fish Soup hot in individual bowls. Garnish with additional cilantro and basil leaves for a fresh and vibrant presentation. Accompany the soup with steamed rice or crusty bread for a complete and satisfying meal.

Presentation advice

When serving the Sliced Fish Soup, ensure that the fish slices are visible and arranged neatly in the bowl. The vibrant colors of the tomatoes and herbs should be showcased on top of the soup. Use a white or light-colored bowl to enhance the visual appeal of the dish.