Fish Manchow soup

Fish Manchow soup

A spicy and tangy fish soup with vegetables and Indian spices.

Ingredients (4 servings)
1
Ingredient: Fish fillets
Quantity: 250g )
Preparation: cut into small pieces
2
Ingredient: Vegetable oil
Quantity: 2 tablespoons
3
Ingredient: Garlic
Quantity: 4 cloves )
Preparation: minced
4
Ingredient: Ginger
Quantity: 1-inch piece )
Preparation: grated
5
Ingredient: Onion
Quantity: 1 )
Preparation: finely chopped
6
Ingredient: Carrot
Quantity: 1 )
Preparation: finely chopped
7
Ingredient: Cabbage
Quantity: 1 cup )
Preparation: shredded
8
Ingredient: Capsicum
Quantity: 1 )
Preparation: finely chopped
9
Ingredient: Green chilies
Quantity: 2 )
Preparation: finely chopped
10
Ingredient: Soy sauce
Quantity: 2 tablespoons
11
Ingredient: Vinegar
Quantity: 2 tablespoons
12
Ingredient: Black pepper powder
Quantity: 1/2 teaspoon
13
Ingredient: Salt
Quantity: to taste
14
Ingredient: Water
Quantity: 4 cups
15
Ingredient: Corn flour
Quantity: 2 tablespoons )
Preparation: dissolved in some water
16
Ingredient: Spring onions
Quantity: 2 )
Preparation: finely chopped
17
Ingredient: Fresh coriander leaves
Quantity: 2 tablespoons )
Preparation: chopped
Nutrition / 100 g

Calories: 78
Protein: 9g
Carbohydrates: 3g
Fat: 3g
Cholesterol: 20mg

Preparation

1
Heat vegetable oil in a large pot or deep pan.


2
Add minced garlic and grated ginger. Sauté for a minute.


3
Add finely chopped onions and cook until they turn translucent.


4
Add the fish pieces and cook until they are lightly browned.


5
Add the finely chopped carrot, cabbage, capsicum, and green chilies. Stir fry for about 2 minutes.


6
Add soy sauce, vinegar, black pepper powder, and salt. Mix well.


7
Pour in the water and bring the soup to a boil. Reduce heat and let it simmer for 10-15 minutes.


8
Add the corn flour mixture and stir continuously until the soup thickens slightly.


9
Garnish with chopped spring onions and fresh coriander leaves.


10
Serve hot and enjoy!