Ginger again, and yet again. The subtle flavour of fresh fish congenially blends with the rich but soothing essence of ginger. It must be said that ginger and fish were first married, as it were, at a time before refrigeration, when a ‘fishy’ smell was not uncommon and the ginger was employed to assuage or cover it. However, today’s food storage and marketing advances allow us to enjoy both the fresh fish and the pure ginger flavour.
And the ginger is not alone here: this soup offer