Seafood Soup

Ingredient

• 1 small black pomfret, skinned and filleted
• 1 small squid 
• 16 small prawns, peeled and deveined
• 5 cups fish stock 
• 1 lemon grass stalk, sliced diagonally
• 1-inch celery stalk, chopped 
• 1-inch ginger piece, grated 
• 4 medium fresh button mushrooms, thinly sliced
• Salt to taste 
• ¼ teaspoon black pepper powder
• 2 fresh red chillies, thinly sliced 
• 2 stalks spring onion greens, sliced 
• ½ teaspoon lemon juice

Method

1. Cut fish fillet into one-centimeter cubes and keep aside. Clean, wash and cut squids into rings.
2. Blanch prawns, fish and squids in three to four cups of salted boiling water for a minute. Drain, refresh and keep aside.
3. Heat fish stock in a wok and bring to a boil. Reduce heat, add lemon grass, celery, ginger, button mushrooms, salt and pepper and simmer for two to three minutes.
4. Add the blanched prawns, fish and squid along with fresh red chillies and cover and simmer for another two minutes.
5. Add spring onion greens and lemon juice. Adjust seasoning, stir and simmer for one more minute.
6. Pour into soup bowls and serve hot.

Nutrition Info