for 4 person

Vegetables & pineapple

2	garlic cloves
2 stick	lemongrass
2 cm	ginger
1 tbsp	sesame oil
½	baby pineapple (or mini-pineapple)
1	red chilli
1 tin	bamboo shoots (approx. 230 g)

Stock

1 litre	vegetable bouillon
2 tbsp	fish sauce
2 tbsp	lime juice
1 tbsp	cane sugar

Fish & garnish

400 g	fish fillets (pollock or pangasius)
¼ bunch	dill
1	lime, to 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.

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