Red Fish Soup

Red fish soup is a quick and easy dish to prepare when time is tight. Only a few basic ingredients are needed but the most important is that the fish used must be fresh fish. Avoid using frozen fish for best cooking results.

This recipe does not use a lot of spices or stir-fry ingredients because we want the taste of fresh fish to stand out instead of spices. The secret to cooking seafood is not to cook it for too long, it is even better to stop the cooking process before it is cooked 100% because the seafood will continue to cook even after the fire has been extinguished and removed from the pot.

Ingredients

500g of red fish
4 shallots
2 cloves garlic
1 thick slices of ginger
A little bit of cinnamon bark
2 cloves
2 cardamom seeds
1 tomatoes
A few leaves of the soup

Method

1. Heat a little oil in a saucepan and sauté the small onions, garlic and ginger. Cook in a thin layer so that the stir -fry ingredients cook evenly. Use a simple fire so that the ingredients for the stir fry don't burn.
2. When the onion has started to wither, Add the cloves, cardamom and cinnamon.
3. When the onions start to turn yellow and crisp add 750ml or 3 cup of water. Avoid the stir -fry material becoming too crisp, we don’t want a strong onion flavor in our soup.
4. Add the fish when the water has boiled. Move the fish slowly and add 1 teaspoon of salt or to taste.
5. Add tomato pieces , turn up the heat and cover for 5-6 minutes depending on the size of the fish cut. Big fish will take longer.
6. Then add the soup leaves and cover for 1 minutes more.
7. Turn off the heat and serve immediately. Preferably we want the fish cooked 85%-90% cook when we remove it from the pot because the fish will continue to cook even after it has been removed from the pot.