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Gingered fish belly and vegetable soup
In Asia, a chunky soup like this is normally served with rice to make a complete meal. If you're not used to having your soup that way, scoop out the fish and vegetables and serve as a main dish with the broth on the side.
Course
Main Course, Soup
Cuisine
Asian
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Ingredients
2
tablespoons
cooking oil
1
shallot
peeled and thinly sliced
1
two-inch knob
ginger
sliced
2 to 3
cloves
garlic
smashed and peeled
4 to 6
cups
fish broth / stock
2
chayote
peeled, cored and cut into wedges
fish sauce
2
milkfish (bangus) belly fillets
(about 500 grams), cut into two-to-three-inch pieces
3 to 4
cups
spinach
Instructions
Heat the cooking oil in a pot.
Saute the shallot, ginger and garlic until softened and aromatic.
Pour in the fish broth / stock.
Add the chayote and bring to the boil.
Lower the heat, cover the pot and simmer for about ten minutes.
Taste the broth and add as fish fish sauce as needed to give it good flavor.
Stir in the fish belly fillets.
Drop in the spinach and press down gently into the broth.
Cover the pot and simmer for five minutes.
Turn off the heat and leave the soup to cook in the residual heat for another five minutes.
Taste the broth, add more fish sauce, if needed, and serve immediately.