Ikan soup (fish soup)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Halibut |
| 4 | Soup bowls; stock | |
| 2 | tablespoons | Fish sauce |
| 4 | Stalks coriander | |
| 2 | Cloves garlic | |
| 4 | slices | Ginger |
| 1½ | teaspoon | Oil |
| 1 | dash | Black pepper |
| Chilli | ||
| Soya sauce | ||
Directions
SOUP
DIP
Wash and slice the fish into inch size. Crush and slice the ginger and garlic.
Heat the oil, add the crushed garlic and ginger and the chicken stock. Boil on high heat and add the fish for just two mins. Turn off the gas. Serve immediately garnishing with black pepper and fresh coriander.
Use dip if required.
Dip: Slice chilli and add the Soya sauce.
DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network
Converted by MM_Buster v2.0l.