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🍽️ Red Mullet Fillets in Spicy Ginger Broth

213 kcal · 30 min · 4 servings

Ingredients

• 20 g Ginger (1 piece)
• 1 small garlic clove
• 160 g celery stalks (2 thin stalks)
• 300 ml poultry broth
• 1 star anise
• 1 pinch cane sugar
• 150 g red snapper fillet (3 red snapper fillets)
• 1 sprig Thai basil (large sprig)
• salt
• pepper

Instructions

1. 1. Peel the ginger and slice it into thin rounds.
2. 2. Peel the garlic cloves and cut them in half.
3. 3. Wash the celery stalks and remove any tough strings if necessary.
4. 4. Cut the celery into pieces about 2 centimeters long.
5. 5. Pour the broth into a pot and bring it to a boil.
6. 6. Add the ginger, garlic, celery, star anise, and a pinch of brown sugar to the boiling broth.
7. 7. Simmer the broth with the lid on over low heat for 3 minutes.
8. 8. Rinse the red mullet fillets under running water.
9. 9. Gently pat the fillets dry with kitchen paper.
10. 10. Place the fish fillets into the hot ginger broth.
11. 11. Remove the pot from the heat source.
12. 12. Let the fillets steep in the broth with the lid on for 3 minutes.
13. 13. Wash the basil leaves if necessary and shake off excess water.
14. 14. Pluck the basil leaves from the stems.
15. 15. Lift the fish fillets out of the broth using a slotted spoon.
16. 16. Place the fillets into a deep soup bowl.
17. 17. Season the broth to taste with salt and pepper.
18. 18. Pour the broth along with the spices over the fish fillets.
19. 19. Garnish the dish with the fresh basil leaves.

Nutrition per serving

• kcal: 213
• Protein: 32 g · Fett/Fat: 6 g · Carbs: 6 g