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Hot-and-sour fish soup
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 180
  • Fat about 5g
  • Carbohydrates about 9g
  • Protein about 21g
This is needed
This is needed for 4 people
Vegetables & pineapple
  • 2 sticks lemongrass
  • 1 tbsp sesame oil
  • 2 cm ginger
  • 2 garlic clove
  • 0.5 baby pineapples (or mini-pineapple)
  • 1 tin bamboo shoots (approx. 230 g)
  • 1 red chilli
  • 1 litre vegetable bouillon
  • 1 tbsp cane sugar
  • 2 tbsp fish sauce
  • 2 tbsp lime juice
Fish & garnish
  • 400 g fish fillets (pollock or pangasius)
  • 0.25 bunch dill
  • 1 lime, to garnish
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And that's how it's done
And that's how it's done
Vegetables & pineapple
Crush the garlic, remove the outer layers of the lemongrass and finely chop the inside layers. Slice the ginger. Sauté everything in sesame oil in a large pan. Peel and dice the pineapple, deseed the chillies and finely chop, drain the bamboo shoots. Add to the pan and sauté briefly.
Pour in the stock, fish sauce and lime juice, then add the sugar. Bring to the boil and simmer for approx. 2 mins.
Fish & garnish
Cut the fish into approx. 2 cm chunks, add to the soup and leave for approx. 3 mins. Plate up immediately. Finely chop the dill and sprinkle over the soup. Rinse the lime in hot water, cut into wedges and serve with the soup.

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