HOT-AND-SOUR FISH SOUP

Ingredients:

1 teaspoon ginger grated
1 dried red chilli
2 spring onions, thinly sliced
1 lemongrass stem, lightly bashed
300 ml Fish stock
1 tablespoon soy sauce
1 teaspoon rice vinegar
150g white fish fillet
150g baby spinach
1 teaspoon fish sauce
Salt and Pepper to taste

Method:

STEP 1

Put the ginger, chilli, spring onions, lemongrass and stock in a pan and bring to a simmer. Cook for 5 minutes, then add the soy sauce, vinegar and fish, and simmer for 2 minutes. Stir in the spinach and season with the fish sauce. Adjust the vinegar and soy sauce if you like, and do not forget to remove the lemongrass and chilli before serving.

Nutrition Facts: