Fish soup with pineapple is an exotic and delicious dish that harmoniously combines sweet and savory flavors. Originating from tropical coastal areas, this soup is made with fresh grouper fillet, juicy pineapple, and crunchy bamboo shoots. The touch of ginger and soy sauce adds a slightly spicy taste. A touch of fresh mint gives the soup a refreshing note. Perfect to serve as a second course during a summer dinner.
Peel the pineapple, remove the core, and cut the flesh into pieces
Drain the bamboo shoots and slice them
Wash the fish fillet, dry it with kitchen paper, and cut it into cubes
Heat the soy oil in a wok or frying pan and briefly sauté the bamboo shoots and pineapple pieces over high heat
Sprinkle the mixture with sugar and stir
In a pot, bring 3/4 liter of salted water to a boil, immerse the fish cubes, and season with ginger, a grind of pepper, soy sauce, and lime juice
Add the pineapple and bamboo with their sauce and cook on low heat for 2-3 minutes
Serve the soup in four cups, sprinkle with finely chopped mint, and serve
--- TIPS
Using pineapple to prepare sweet and sour dishes is typical of Oriental cuisine
The recipe we present originates from Vietnam and is very delicate
Its unusual flavor for Western palates can be modified by adding chopped chili and increasing the amount of soy sauce
Frying Pan
Bowl
Knife
Store in the refrigerator in an airtight container for up to 2 days
A light and tasty dish perfect for a summer dinner
Italy
| Energy (kcal) | 79.07 |
| Carbohydrates (g) | 2.32 |
| of which Sugars (g) | 2.25 |
| Fat (g) | 4.08 |
| of which Saturates (g) | 0.58 |
| Protein (g) | 8.41 |
| Fiber (g) | 0.01 |
| Sale (g) | 0.02 |
