A quick and easy suggestion for all fans of oriental flavors – a soup with fish chunks and rice.
Ingredients
- Vegetable broth – 1 liter
- Spring onion – 1 piece
- Pangasius fillet – 250 g
- Fresh ginger – 15 g
- Mushroom – 150 g
- Jasmine rice – 100 g
- Sambal oelek – 1 teaspoon
- Lime juice – 20 ml
- Soy sauce – 20 g
- Iodized salt – 1 pinch
- Chopped green onion – 6 g
Preparation
Put the rice in 200 ml of boiling, salted water and cook covered over low heat for 10-15 minutes.
Clean the mushrooms and slice them very thinly. Peel and slice the ginger into thin strips. Clean and slice the spring onions into rounds. Wash the fish, pat dry, and cut into thick cubes.
Bring the vegetable broth to a boil. Add the prepared ingredients (except for the rice) and cook in the broth for 5 minutes. Season with soy sauce, salt, lime juice, and sambal oelek for spiciness.
Divide the rice into 4 bowls, pour the soup over it, and garnish with chopped green onions.
