Fish Soup with Vegetables



3 cutlets (1kg) spanish mackerel

1 bunch buk choy

1/4 kg cabbage, washed and sliced

2 large tomatoes, sliced

1 onion, sliced

1 clove garlic, crushed

1/2 tbsp whole peppercorns

4 tbsp fish sauce

juice from 2 lemons

5 cups water

2 tbsp olive oil

vegetable oil, for frying


1.  Wash fish and pat dry with paper towel.  Season with salt and pepper.

2.  Heat vegetable oil in a large frying pan.  Cook fish for about 5 minutes on each side.  Set aside.

3.  Heat olive oil on a medium saucepan.  Add ginger, onion, garlic and tomatoes until cooked.  Add water, fish, cabbage, peppercorns and fish sauce  and bring to a boil.  Cover and simmer for about 8-10 minutes or until the fish is cooked.

4.  Turn off the heat.  Add buk choy and lemon juice  and cover with a lid for about 3 minutes.  Ladle fish into a serving bowl with vegetables and soup.

5.  Serve hot with steamed rice.



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