Lime Fish Soup Recipe

Palm oil is chef-friendly because it maintains the natural flavour of ingredients and is rich in vitamin E.

Lime Fish Soup Recipe


454g cod or catfish

2 tbsp lime juice

1/4 tsp ground cayenne pepper

1 1/2 tsp palm oil

1/2 cup onion, diced

1/2 cup celery, diced

1/2 cup Chinese cabbage, shredded

1 1/2 tsp ginger, grated

1 1/2 tsp garlic, crushed

1 1/2 tsp curry powder

1/2 tsp salt

4 cups chicken broth or stock

1 tbs soya sauce (or to taste)

1/2 cup instant brown rice

85g baby spinach leaves

Lime for garnish


1. Marinate fish with lime juice and cayenne pepper in non-reactive container.

2. Heat palm oil in large pan over medium-high heat. Add onion, celery, cabbage, ginger and garlic. Saute for one minute.

3. Sprinkle curry powder and salt. Reduce heat to medium and fry for another four minutes or until onion is tender.

4. Add chicken stock and bring to boil over high heat.

5. Add rice and bring to boil.

6. Reduce heat to low, cover and simmer for 10 minutes.

7. Add fish and soya sauce. Simmer three minutes or until fish slices are opaque.

8. Add spinach.

9. Ladle into bowls. Top with lime and serve.


Do not add lime juice while boiling the soup as it will turn the soup bitter.


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