Spicy Burmese Fish Soup (BC)

A completely different fish soup, but one well worth your effort to make.

Ingredients:

  • 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

Recipe:

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.

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