Sour Cabbage Fish Soup

Ingredients

• 1 lb fish fillets (such as tilapia or cod)
• 8 oz pickled mustard greens (sour cabbage)
• 4 cups chicken or vegetable broth
• 1 inch ginger
• 3 cloves garlic
• 4 whole dried red chili peppers
• 3 stalks scallions
• 2 tbsp vegetable oil

Instructions

1. 1

   Slice the 1 lb fish fillets into 1-inch pieces and season with a pinch of salt and pepper. Set aside while you prep the vegetables.

2. 2

   Rinse the 8 oz pickled mustard greens under cold water, then chop into bite-sized pieces. Slice the 1-inch ginger and mince the 3 garlic cloves.

3. 3

   Heat the 2 tbsp vegetable oil in a large pot over medium heat. Add the ginger, garlic, and 4 dried red chilies; cook until fragrant, about 1 minute.

4. 4

   Add the chopped pickled greens and stir-fry for 2 minutes to release their tangy flavor. Pour in the 4 cups broth and bring to a boil.

5. 5

   Reduce heat to a simmer and add the fish pieces. Cook gently until the fish is opaque and flakes easily, about 5-7 minutes.

6. 6

   Slice the 3 scallions into thin rounds. Ladle the soup into bowls and top with the scallions before serving.

7. 7

   Taste and adjust seasoning with salt or extra chili if desired. Serve hot with rice if you like.

Tools you’ll need

• Large pot
• Cutting board
• Chef's knife
• Measuring cups and spoons

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