Coconut Soup with Red Mullet
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 ½ inches fresh ginger
- 1 organic Lime (juice and zest)
- 2 red chili peppers
- 3 ½ ozs Cocktail tomatoes
- 1 bunch scallions
- ¼ bunch fresh cilantro
- 1 ⅔ cups Coconut milk
- 1 ⅔ cups vegetable stock
- 14 ozs Red mullet fillets (with skin)
- salt
- 1 pinch ground cilantro
- 1 tsp sugar
Preparation
Kitchen utensils
1 Cutting board, 1 Peeler, 1 Small knife, 1 Large knife, 1 Citrus juicer, 1 Kitchen scale, 1 großer Pot, 1 Wooden spoon, 1 Teaspoon, 1 Slotted spoon, 1 Ladle, 3 canning jars, 1 Bowl
Preparation steps
1.
Peel the ginger and dice very finely. Wash the chillies, remove the seeds and inner ribs if you wish and cut the chillies into thin rings.
2.
Wash and halve the tomatoes. Wash and trim the spring onions and cut into thin rings. Wash the coriander and shred the leaves.
3.
Put the coconut milk, vegetable stock, ginger, lime zest, chilli rings and spring onion rings into a pan, heat and simmer gently for a few minutes.
4.
Cut the fish fillets into bite-sized pieces without skinning them. Season the soup to taste with 2 tbsp lime juice, salt, coriander and sugar. Add the fish and tomatoes to the soup and heat briefly. Stir in the coriander and serve immediately.
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