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:

  1. Prepare the Broth:

    • In a large pot, bring water and kombu to a simmer. Remove kombu before boiling, or use chicken broth instead.
  2. Cook the Aromatics:

    • Add minced garlic and sliced ginger to the pot. Simmer for 5 minutes.
  3. Add Vegetables:

    • Add the tomato, tofu, and napa cabbage. Simmer for another 10 minutes.
  4. Cook the Fish:

    • Add the thick-sliced batang fish to the pot. Simmer for 5-7 minutes until the fish is cooked through.
  5. 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.

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