Fish Soup With Pineapple

Preparation:

Preparation: Peel the pineapple, remove the core and cut the pulp into small pieces. Drain the bamboo shoots and slice them. Wash the fish fillet, dry it with kitchen paper and cut it into cubes. Heat the soybean oil in a wok or pan and briefly brown the bamboo shoots and pineapple pieces over high heat. Sprinkle everything with sugar and mix. Bring 3/4 of a liter of salted water to the boil in a saucepan, add the diced fish and season with the ginger, freshly ground pepper, the soy sauce and the lime juice. Add the pineapple and bamboo with their juice and cook over low heat for 2-3 minutes. Divide the soup into four cups, sprinkle with the finely chopped mint and serve. --- ADVICE. The use of pineapple for the preparation of sweet and sour dishes is typical of oriental cuisine. The recipe that we present to you is originally from Vietnam and is very delicate. Its unusual taste for Western palates can be modified by adding crushed red pepper and increasing the dose of soy sauce.