Hot And Sour Fish Soup Recipe

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Servings: 2

Ingredients

Cost per serving $4.17 view details
  • 1/2 lb Mahi-mahi or possibly other hard, white-fleshed fish
  • 2 x Garlic cloves, finely minced
  • 3 x Thin slices of ginger
  • 1/4 c. Fish sauce
  • 2 stalk lemon grass, cut into 1 inch pcs and split
  • 2 x Shallots, diced Chile peppers, red or possibly green, sliced , up to six
  • 1/2 c. Sliced baby mushrooms
  • 4 c. Water
  • 1 tsp Fish stock (use chicken stock in a healthy pinch)
  • 1/4 x Thinly sliced green pepper (up to 1/2)
  • 1/3 c. Lime juice (lemon will do)
  • 1 tsp Black chile paste (substitute soy sauce mixed to a paste with chili pwdr, if you cannot get black chile paste)
  • 1 Tbsp. Minced coriander leaves

Directions

  1. Bone the fish and cut into 1 1/2 inch pcs.
  2. Add in the garlic, ginger, fish sauce, lemon grass, shallots, chile peppers, and mushrooms to the heated stock (or possibly water and chicken stock). Cook gently for 2 min.
  3. Add in the fish and green pepper to the soup and gently poach for 2 min or possibly till just cooked.
  4. Place the lime juice and chile paste in a warmed serving bowl. Pour the soup into the bowl, stir, garnish with coriander and serve.
  5. Recommended wine: Gisborne Fume 1995 (Selak's)
  6. Winemaker's notes: Pale straw color. Bouquet harmonizes smoky oak and varietal characters into a classic Fume style. On the palate dry, medium-bodied, with a clean, crisp finish. Gooseberry and spice flavors predominate.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 703g
Recipe makes 2 servings
Calories 139  
Calories from Fat 12 9%
Total Fat 1.4g 2%
Saturated Fat 0.27g 1%
Trans Fat 0.0g  
Cholesterol 83mg 28%
Sodium 2910mg 121%
Potassium 755mg 22%
Total Carbs 8.62g 2%
Dietary Fiber 1.7g 6%
Sugars 2.65g 2%
Protein 24.18g 39%
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