👨‍🍳 作り方

1. 1

   Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5 minutes.

2. 2

   Add minced garlic and grated ginger, and cook for 1-2 minutes until fragrant.

3. 3

   Stir in diced tomatoes and bell pepper. Cook for another 5 minutes, allowing vegetables to soften slightly.

4. 4

   Add the fish stock and diced carrots. Bring the soup to a boil, then reduce heat and simmer for 10 minutes.

5. 5

   Gently add the fish chunks to the simmering soup. Cook for 5-7 minutes, or until the fish is opaque and cooked through. Do not overcook.

   💡 プロのコツ: Avoid stirring too vigorously to keep fish pieces intact.
6. 6

   Stir in fresh coriander and lime juice. Season with salt and black pepper to taste.

   💡 プロのコツ: Taste and adjust seasoning before serving.
7. 7

   Serve the fish soup hot, garnished with extra coriander if desired.