- Prep Time: 5 minutes
- Cook Time: 8 minutes
Hot and Sour Fish Soup
This dish can be made to order in under 15 minutes and is a great healthy option that will fit nicely into lunch and dinner menus. Asian inspired, this hot and sour fish soup is full of big flavours like ginger, chilli and lemongrass. Suitable for any venue that wants to serve inspired dishes and turn tables quickly. We use Pacific West's Capensis Hake deep skinned fillets. These can be substituted with Pacific West's Hoki skinless fillets.
For the hot and sour fish soup
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 required, add noodles to serve and remove the lemongrass and chilli before serving.
For our hot and sour fish soup we use Capensis Hake married fillets deep skinned.
Wild Sea frozen Hake fillets. Deep skinned and individually wrapped.
Sizes: 4/6oz, 6/8oz
Pack size: 2x5kg
Recipe and image courtesy Olive magazineAdd to Favourites