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🍽️ Sea Bass in Coconut Soup

377 kcal · 30 min · 4 servings

Ingredients

• 4 cm fresh ginger
• 1 lime (organic, juice and zest)
• 2 chili peppers (red)
• 100 g cocktail tomatoes
• 1 bunch spring onions
• 0.25 bunch cilantro
• 1 can coconut milk (400 ml)
• 400 g sea bass fillet (with skin)
• salt
• 1 pinch ground coriander
• 1 tsp sugar

Instructions

1. 1. Peel the ginger.
2. 2. Dice the ginger very finely.
3. 3. Wash the chili.
4. 4. Remove the seeds and white inner membranes of the chili if you prefer.
5. 5. Slice the chili into thin rings.
6. 6. Wash the tomatoes.
7. 7. Halve the tomatoes.
8. 8. Wash the spring onions.
9. 9. Remove the tough ends of the spring onions.
10. 10. Slice the spring onions into thin rings.
11. 11. Wash the coriander.
12. 12. Slice the coriander leaves into thin strips.
13. 13. Pour the coconut milk into a pot.
14. 14. Add the vegetable broth.
15. 15. Add the diced ginger.
16. 16. Add the lime zest.
17. 17. Add the chili rings.
18. 18. Add the spring onion rings.
19. 19. Heat the mixture.
20. 20. Let the soup simmer quietly for a few minutes.
21. 21. Cut the fish fillets with skin into bite-sized pieces.
22. 22. Add 2 tablespoons of lime juice to the soup.
23. 23. Season the soup with salt.
24. 24. Add the coriander to the soup.
25. 25. Add the sugar to the soup.
26. 26. Taste the soup and adjust seasoning.
27. 27. Add the fish pieces to the soup.
28. 28. Add the tomatoes to the soup.
29. 29. Heat the soup with the fish and tomatoes only briefly.
30. 30. Stir in the coriander.
31. 31. Serve the soup immediately.

Nutrition per serving

• kcal: 377
• Protein: 23 g · Fett/Fat: 26 g · Carbs: 11 g