Ikan soup (fish soup)

Yield: 1 servings

Measure Ingredient
8 ounces Halibut
4 \N Soup bowls; stock
2 tablespoons Fish sauce
4 \N Stalks coriander
2 \N Cloves garlic
4 slices Ginger
1½ teaspoon Oil
1 dash Black pepper
\N \N Chilli
\N \N Soya sauce

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.

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Carlton Food Network

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