Fish soup with mackerel
Description
A hearty first course. This fish soup made with mackerel according to an Asian recipe turns out bright and rich in flavor. So, how do you prepare this soup? Very simply and easily! The soup has a very thick consistency, almost like a stew. If you prefer a more traditional version, just add a bit more water. I use canned mackerel, but you can also use raw mackerel, previously fried or boiled. The soup combines many interesting flavors: the heat of chili, sweetness, spiciness of ginger, and a salty note from the soy sauce. Serve hot in bowls and enjoy.
Instructions
- 1
Step 1
Peel the onion, garlic, and ginger. Slice the onion into thin half-rings, and finely chop the garlic and ginger.
- 2
Step 2
Drain the marinade from the canned mackerel into a bowl, add soy sauce, chili pepper, sugar, ginger, and garlic. Mix well.
- 3
Step 3
Wash the cabbage, finely chop it, and transfer to a sauté pan to fry in vegetable oil.
- 4
Step 4
When the cabbage becomes soft, add the onion and mackerel.
- 5
Step 5
Mix tomato juice with the dressing made from garlic and ginger, and pour it into a saucepan.
- 6
Step 6
Add water and simmer over low heat for 15-20 minutes.
- 7
Step 7
Finely chop the peppers and green onions, add them to the other ingredients. The soup is ready, you can serve it at the table.