| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Nancy, Lam’s, Wok, Wiz | 1 | servings | |
INGREDIENTS
| 8 | oz | Halibut |
| 4 | Soup bowls; stock | |
| 2 | tb | Fish sauce |
| 4 | Stalks coriander | |
| 2 | Cloves garlic | |
| 4 | sl | Ginger |
| 1 1/2 | ts | Oil |
| 1 | ds | Black pepper |
| Chilli | ||
| Soya sauce |
INSTRUCTIONS
SOUP DIP Wash and slice the fish into inch size. Crush and slice the ginger and garlic. Heat the oil, add the crushed garlic and ginger and the chicken stock. Boil on high heat and add the fish for just two mins. Turn off the gas. Serve immediately garnishing with black pepper and fresh coriander. Use dip if required. Dip: Slice chilli and add the Soya sauce. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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