Japanese Fish Soup

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Japanese Fish Soup

Japanese Fish Soup

Number of people

1 cucumber

1 onion

2 cloves of garlic

1 jar of fish stock

1 can of coconut milk

1 package of vacuum-packed white Japanese pasta

Fresh coriander (a few sprigs)

1 bunch of fresh basil

Fresh ginger (a grated nut)


Ras el Hanout

Pepper and salt

3 tablespoons of olive oil

600 g of saithe

Preparation: 30 min
Cooking time: 50 min
Step 1
Peel the cucumber, peel the onion and garlic. Slice all these ingredients and cook them for 20 minutes over low heat in olive oil without browning.
Step 2
Then add the fish stock and bring to a boil. Then cover and simmer for 15 minutes over a low heat.
Step 3
Lengthen with the coconut milk.
Step 4
Coarsely chop the aromatic herbs but keep a few sprigs for decoration. Add these herbs to the soup, mix and let cool.
Step 5
Just before serving, reheat this broth and add the grated fresh ginger. Adjust the seasoning by adding the curry, raz el hanout, salt and pepper.
Step 6
Meanwhile, put the Japanese pasta in boiling water for three minutes, drain and put them in the hot soup (it should not boil).
Step 7
Place the detailed fish in thin slices in the preheated bowls or plates and pour the broth over them.
Step 8
Sprinkle with unused herbs.
I add my grain of salt

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