Fish soup with pineapple is an exotic and delicious dish that combines sweet and savory flavors in a harmonious way. Originating in tropical coastal areas, this soup is prepared with fresh grouper fillet, juicy pineapple, and crunchy bamboo shoots. The touch of ginger and soy sauce gives it a slightly spicy taste. A touch of fresh mint adds a note of freshness to the soup. Perfect to serve as a main course during a summer dinner.
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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 paper towels, and cut it into cubes
Heat the soybean oil in a wok or frying pan and quickly stir-fry the bamboo shoots and pineapple pieces over high heat
Sprinkle everything with the sugar and mix
In a saucepan, bring 3/4 liter of salted water to a boil, add the fish cubes, and season with the ginger, a grind of pepper, the soy sauce, and the lime juice
Add the pineapple and bamboo with their juices and cook over low heat for 2-3 minutes
Divide the soup into four cups, sprinkle it with finely chopped mint, and serve
The use of pineapple in the preparation of sweet-and-sour dishes is typical of Oriental cuisine
Frying Pan
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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) | 75.64 |
| Carbohydrates (g) | 2.47 |
| of which Sugars (g) | 1.7 |
| Fat (g) | 2.68 |
| of which Saturates (g) | 0.88 |
| Protein (g) | 11.04 |
| Fiber (g) | 0.84 |
| Sale (g) | 0.02 |
