This Chinese-style soup is great to refresh jaded palates at any time of the year. For more global soups see the bottom of this recipe and also Warren's feature here.
Ingredients
| 3 | White-fleshed fish fillets, cut into pieces, skin on is good (Main) |
| 1 | Lemon, zested and juiced |
| 1 splash | Sesame oil |
| 1 splash | Soy sauce |
| 1 large knob | Ginger, peeled, finely sliced into thin strips |
| 4 cups | Fish stock (Main) |
| 1 Tbsp | Rice wine vinegar, you may need 2 Tbsp |
| 2 | Baby cos lettuce, finely shredded, or do as we did and use 1 baby cos and 1 radicchio (Main) |
| 1 handful | Chopped chives, or chopped coriander to garnish |
Directions
- Toss fish pieces with the lemon zest, sesame oil, soy sauce and a good grind of black pepper and leave to marinate.
- Heat fish stock with the ginger strips until just simmering. Add 1-2 Tbsp rice wine vinegar and half the lemon juice (more or less to taste).
- To serve, add 1-2 finely shredded baby lettuces or 1 lettuce and 1 radicchio and the fish. Cover, remove from heat and let the broth cook the fish and wilt the lettuce. Spoon into bowls and garnish with chopped chives or coriander.