Sweet and sour fish soup with Chinese plum
| 1 | Tilapia fillet |
| 3 | Pickled Chinese plums |
| 20g | Red onion, finely chopped |
| 10g | Garlic, finely chopped |
| 10g | Ginger, peeled and finely chopped |
| 40g | Mushrooms, quartered |
| 8g | Red spur chilli, coursley chopped |
| 8g | Spring onion, cut into 3cm lengths |
| 1/2 Tab | Soy bean paste |
| 4 Cups | Chicken stock |
| 1/2 Tsp | Salt |
| 1 Tsp | White sugar |
| 1 Tab | Tamarind juice |
- In a pot on a high heat add stock, plum, garlic, onion, mushrooms, ginger and salt. Heat until boiling
- Turn heat down to medium and add fish and soy bean paste and heat for 3 minutes
- Add tamarind juice and chillies. Taste and adjust. Heat for 3 minutes
- Add spring onion and turn off heat. Serve