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. A touch of ginger and soy sauce gives it a slightly spicy taste. A hint of fresh mint adds a note of freshness to the soup. 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, pat it dry with kitchen paper, and cut it into cubes
Heat the soybean oil in a wok or pan and briefly sauté the bamboo shoots and pineapple pieces over high heat
Sprinkle everything with sugar and stir
In a saucepan, 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 shoots with their juice and cook over low heat for 2-3 minutes
Divide the soup into four cups, sprinkle with finely chopped mint, and serve
--- TIPS
The use of pineapple for preparing sweet and sour dishes is typical of oriental cuisine
The recipe we present is originally from Vietnam and is very delicate
Its unusual taste for Western palates can be modified by adding chopped chili and increasing the amount of soy sauce
Pan
Bowl
Knife
Store in the refrigerator in an airtight container for up to 2 days
Light and tasty dish perfect for a summer dinner
Italia
| 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 |
