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Clear Fish Soup
3 tb Soy sauce
1 3/4 pt Water
3 tb Sake
1 Red chilli; seeded, julienne
1 ts Wasabi paste
2 Sticks lemon grass; finely sliced
25 g Root ginger; julienne
5 Coriander stalks and leaves
20 Mussels; fresh
5 Baby squid; cleaned
100 g Prawns; cooked and peeled
2 Spring onions; julienne
1 Carrot; julienne
60 g Bean shoots
Salt and pepper
Place the water, soy sauce, sake, wasabi, lemon grass, ginger, coriander stalks and chilli into a pan and bring to the boil. Cook for 10 minutes.
Add the mussels to the pan and cook (remove once opened) and place into serving bowls.
Add the squid to the stock, together with the carrot, spring onion and mooli. Cook for 2-3 minutes.
At the last minute add the prawns and bean shoots. Serve immediately.