A completely different fish soup, but one well worth your effort to make.
- 1/2 tsp sunflower oil
- 1 shallot onion
- 1 tsp grated ginger
- 1/2 chili pepper
- 1/4th tsp turmeric
- 400ml water
- 1/2 fish stock cube
- 175gr bok choi
- 200gr white fish fillet, in squares
- 1/2 lime, juice of
- 1 spring onion, in rings
- 75gr cooked rice
Serves 1 as part of the Budget Challenge
Slice the shallot thinly. Chop the chili pepper finely.
Heat the sunflower oil in a thick based sauce pan. Bake the shallot, ginger, chili pepper and turmeric softly for 2 minutes.
Add the water and stock cube. Simmer for 2 minutes.
Cut the bok choi into pieces, separating the white and green parts.
Add the white parts to the soup. Cook for 2 minutes.
Add the green parts of the bok choi and the fish. Simmer for a minute.
Add the lime juice, spring onion and cooked rice. Simmer 30 seconds and serve hot.