Batang Fish Soup
Ingredients:
- 300g batang fish, thick sliced, thawed
- 1 liter water
- 1 piece kombu (dried kelp) or 2 cups chicken broth
- 2 cloves garlic, minced
- 1 inch ginger, sliced
- 1 tomato, quartered
- 1 tofu, cubed
- 1 cup napa cabbage, chopped
- 2 green onions, chopped
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
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Prepare the Broth:
- In a large pot, bring water and kombu to a simmer. Remove kombu before boiling, or use chicken broth instead.
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Cook the Aromatics:
- Add minced garlic and sliced ginger to the pot. Simmer for 5 minutes.
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Add Vegetables:
- Add the tomato, tofu, and napa cabbage. Simmer for another 10 minutes.
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Cook the Fish:
- Add the thick-sliced batang fish to the pot. Simmer for 5-7 minutes until the fish is cooked through.
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Season and Serve:
- Season with salt and pepper. Garnish with chopped green onions and fresh cilantro. Serve hot.
Nutritional Information (per serving):
- Calories: Approximately 180
- Protein: 20g
- Fat: 6g
- Carbohydrates: 10g
- Fiber: 2g
- Sugar: 3g
Enjoy your comforting and nutritious batang fish soup! For more details and to purchase the batang fish, visit Pan Ocean Singapore.