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Fast & Easy Dinner: Fragrant Fish Soup

Fast & Easy Dinner: Fragrant Fish Soup

This interesting recipe combines four elements to make a healthy and balanced meal. Lemony rice, poached fish, steaming broth, and fresh vegetables are layered in deep soup bowls.

If your grocery store doesn't have tilapia, substitute another budget-friendly firm white fish. This dish is also a great way to use leftover fish fillets. Cut the fish into chunks, stir into broth, and simply cook until warmed through. Get the delicious recipe and

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Fragrant Fish Soup

Fragrant Fish Soup

Fragrant Fish Soup

Ingredients

  1. 1 cup jasmine rice
  2. 2 cups water
  3. Zest and juice of 1 lemon
  4. 4 cups reduced-sodium chicken broth or vegetable broth
  5. 1 pound tilapia fillets or other firm white fish (see Tip)
  6. 4 cups bite-size pieces arugula or watercress (about 1 bunch), tough stems removed
  7. 1 cup finely shredded carrots
  8. 1/4 cup very thinly sliced fresh mint
  9. 2 scallions, finely chopped

Directions

  1. Combine rice and water in a medium saucepan. Bring to a simmer over medium heat; cover and cook until the water is absorbed, about 20 minutes. Stir in lemon zest and juice.
  2. Meanwhile, bring broth to a simmer in another medium saucepan over medium-high heat. Reduce the heat so the broth remains steaming, but not simmering. Add fish and cook until just tender, about 5 minutes. Remove and break into bite-size chunks.
  3. Divide the lemony rice among 4 bowls. Top with equal portions of the fish, arugula (or watercress), carrot, mint and scallions.
  4. Ladle 1 cup of the warm broth into each bowl and serve.

Serves 4

NUTRITION INFORMATION: Per serving: 239 calories; 3 g fat (1 g sat, 1 g mono); 62 mg cholesterol; 25 g carbohydrate; 29 g protein; 2 g fiber; 230 mg sodium; 572 mg potassium.

Tip: Look for US farm-raised tilapia, which is usually grown in closed farming systems that limit pollution and prevent escapes. Some Central and South American tilapia is farmed in this manner as well, but avoid tilapia from China and Taiwan, mostly farmed in open systems.

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kurniakasih kurniakasih 7 years
I'll have to make this. My hub will most likely enjoy this thanks to the lemons in it. :) I'll wait for cooler evening since today will be in high 90s. (I'm a lil' discouraged about making homemade soup right now since hub can't stand my fave homemade Thom Yung's soup since I put tomatoes in it Lol).
luiyuming luiyuming 8 years
This is indeed a lovely healthy meal - it is actually quite popular in Singapore where I come from, but we use ginger and dark green leafy vegetables instead of carrot shreds and watercress.
Beauty Beauty 8 years
Flavorful and healthy — can't wait to try it!
pklotus pklotus 8 years
I was just thinking about how I had to eat more fish today. I will have to try this recipe one night this week possibly.
Food Food 8 years
This looks soooo good! I am definitely going to add it to my rotation.
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