Fish in Ginger Soup
Servings: 2 people
- 1/2 lb fish fillet red snapper or whiting
- 1 tablespoon ginger sliced into thin stips
- 1 piece yellow onion sliced
- 2 tablespoons fish sauce
- 1/4 teaspoon ground black pepper
- 2 cups malunggay leaves
- 3 stalks lemongrass tanglad, crushed
- 4 cups water
- 1/2 piece lemon
- 1 tablespoon cooking oil
Heat the cooking oil in a deep pot
Saute the ginger and onions for 1 minute
Put-in the ground black pepper and lemongrass. Cook for another minute.
Pour-in water. Let boil.
Add-in the fish and fish sauce. Let the liquid re-boil and then simmer for 5 to 8 minutes.
Put-in the malunggay leaves and the juice from half a lemon. Gently stir and cook in low to medium heat for 3 minutes.
Serve. Share and enjoy!
Calories: 450kcal | Carbohydrates: 44g | Protein: 40g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 56mg | Sodium: 1501mg | Potassium: 1287mg | Fiber: 1g | Sugar: 3g | Vitamin C: 539.5mg | Calcium: 1109mg | Iron: 4.9mg