Hot and Sour Halibut Soup Pot |
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Prep Time: 5 Minutes Cook Time: 14 Minutes |
Ready In: 19 Minutes Servings: 4 |
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The lime wedges are more than just a garnish for this soup. The lime juice adds a brightness that accentuates the other Asian flavors. Ingredients:
1 (3.75-ounce) package bean threads (cellophane noodles) |
2 tablespoons low-sodium soy sauce |
4 (6-ounce) skinless halibut fillets (about 1 1/2 inches thick) |
3 cups fat-free, less-sodium chicken broth |
2 1/2 tablespoons ketchup |
2 tablespoons cider vinegar |
2 teaspoons sugar |
1/4 teaspoon ground red pepper |
1 (1/2-inch) piece peeled fresh ginger, thinly sliced |
3/4 cup diced carrot (about 2 large) |
1/4 cup thinly sliced green onions |
1/4 cup chopped fresh cilantro |
4 teaspoons sesame seeds, toasted |
4 lime wedges |
Directions:
1. Soak bean threads in warm water 10 minutes; drain.
2. Drizzle soy sauce over fish, and set aside.
3. Combine broth and next 5 ingredients in a deep 12-inch skillet. Bring to a simmer over medium heat, stirring until sugar melts. Add carrot; cover and simmer 5 minutes.
4. Add fish; cover, reduce heat to low, and simmer 5 minutes or until fish is firm and centers of fillets are almost opaque (fish should not be completely cooked). Remove from heat; let stand, covered, 2 minutes to allow fish to finish cooking.
5. To serve, divide bean threads among shallow bowls. Place fish over bean threads; ladle soup over fish. Sprinkle with green onions, cilantro, and sesame seeds. Serve immediately with lime wedges.
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