Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Vegetables & pineapple
Stock
Fish & garnish
How it's done
Vegetables & pineapple
Crush the garlic, remove the outer layers of the lemongrass and finely chop the inside layers. Slice the ginger. Sauté everything in sesame oil in a large pan. Peel and dice the pineapple, deseed the chillies and finely chop, drain the bamboo shoots. Add to the pan and sauté briefly.
Stock
Pour in the stock, fish sauce and lime juice, then add the sugar. Bring to the boil and simmer for approx. 2 mins.
Fish & garnish
Cut the fish into approx. 2 cm chunks, add to the soup and leave for approx. 3 mins. Plate up immediately. Finely chop the dill and sprinkle over the soup. Rinse the lime in hot water, cut into wedges and serve with the soup.
| Tip: | replace the fish with raw shrimps. |
|---|---|
| Serve with: | baguette or rice. |
How-tos
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