Fish soup with pineapple
Instructions
Peel the pineapple and remove the core and cut the flesh into small pieces.
Take drained bamboo shoots and slice them up.
Wash the fish fillet, dry it with absorbent kitchen paper and reduce it into cubes.
Heat the soybean oil in a wok or frying pan and saucepan, briefly, to open fire, the bamboo shoots and chunks of pineapple.
Sprinkle with sugar and stir.
In a saucepan, boil 3/4 of the saltwater fish, soak the cubes of fish and flavored with ginger, ground pepper, soy sauce and lime juice.
Add the pineapple and bamboo with their sauce and cook at low heat for 2-3 minutes.
Distributed in four soup cups, sprinkle with finely chopped Mint and serve.
---ADVICE.
The use of pineapple for the preparation of sweet and sour dishes is typical of Oriental cuisine.
The recipe that we present is native to Viet Nam and is very delicate.
His unusual taste for Western palates can be changed by adding the chopped chilli and increasing the dose of soy sauce.
Ingredients and dosing for 4 persons
- 1/2 pineapple
- 300 g of canned bamboo shoots
- 300 g of grouper fillet
- 2 tablespoons of soybean oil
- 1 teaspoon of sugar
- Salt
- White pepper
- 1 pinch of ginger powder
- 1/2 tablespoon of light soy sauce
- 1/2 lime (juice)
- 1/2 tablespoon of chopped mint