Ingredients with Measurements:
- 1 pound of white fish fillets, cut into bite-sized pieces
- 1 cup of lotus seed pods, sliced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 6 cups of fish or vegetable broth
- 1 tablespoon of soy sauce
- 1 tablespoon of rice vinegar
- 1 teaspoon of sugar
- Salt and pepper to taste
- 2 tablespoons of vegetable oil
- 2 green onions, thinly sliced for garnish
Special equipment needed:
- Large pot or Dutch oven
- Cutting board and knife
- Measuring cups and spoons
- Grater
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the onion, garlic, and ginger and sauté for 2-3 minutes until fragrant.
3. Add the lotus seed pods and fish broth to the pot and bring to a boil.
4. Reduce the heat to low and simmer for 10-15 minutes until the lotus seed pods are tender.
5. Add the fish fillets to the pot and simmer for an additional 5-7 minutes until the fish is cooked through.
6. Stir in the soy sauce, rice vinegar, sugar, salt, and pepper to taste.
7. Serve hot, garnished with sliced green onions.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
5. Temperature:
Medium-high heat for sautéing, low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 200
Total fat: 8g
Saturated fat: 1g
Cholesterol: 50mg
Sodium: 800mg
Total carbohydrates: 10g
Dietary fiber: 2g
Sugars: 4g
Protein: 25g
Substitutions for ingredients:
- Any white fish fillets can be used in place of the suggested white fish.
- Chicken broth or vegetable broth can be used in place of fish broth.
- Red wine vinegar or apple cider vinegar can be used in place of rice vinegar.
Variations:
- Add sliced mushrooms or bok choy for extra vegetables.
- Use shrimp or scallops instead of fish.
- Add a tablespoon of miso paste for extra flavor.
Tips and tricks:
- Be sure to slice the lotus seed pods thinly to ensure they cook evenly.
- If using frozen fish, be sure to thaw it before adding it to the pot.
- Taste the soup before serving and adjust the seasoning as needed.
Storage instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with sliced green onions.
Garnishes:
Sliced green onions, chopped cilantro, or a drizzle of sesame oil.
Pairings:
Steamed rice or crusty bread.
Suggested side dishes:
Steamed vegetables or a simple salad.
Troubleshooting advice:
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
- If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
Be sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Lotus seed pods are a common ingredient in Chinese cuisine and are often used in soups and stews.
Flavor profiles:
This soup is savory and slightly sweet with a hint of tanginess from the rice vinegar.
Serving suggestions:
Serve the soup as a light and healthy meal on its own or as a starter for a larger meal.
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