Name: Hot & Sour Seafood Soup
Prep time: 25 min
Total time: 25 min
Yield: Serves 4
Cuisine: Jamaica
Ingredients: soya sauce or salt to taste; 1 litres/1¾ cups fish stock; ¼ tsp hot pepper sauce; 2 tsp oyster sauce; 4 tbsp cane vinegar or distilled (white) malt vinegar; 4 jumbo prawns; 1 spring onion, chopped; 3 pak choy leaves or other ‘Chinese’ greens; 4 scallops (optional); 1 tilapia or other medium-sized white fish fillet, cut into pieces

Preparation info

Serves
4

Difficulty
Easy
Ready in
25 min

Appears in

Eat Caribbean

By Virginia Burke

Published 2005

About

Here’s a tribute to the Asian influence in Caribbean food, whose presence assures the availability of Chinese ingredients. Pak choy is easily available in the Caribbean and we eat it mostly steamed as a vegetable side dish as an alternative to cabbage. The same goes with mustard greens.

Ingredients

1 litres/1¾ cups fish stock
1 tilapia or other medium-sized white fish fillet, cut into p

Method

In a large pot, bring the fish stock to a boil. Add the fish, scallops and pak choy, reduce the heat and simmer for 4 minutes.
Add the spring onion and prawns and cook a further 2 minutes.
Stir in the vinegar and oyster and pepper sauce. Check the seasoning, adding a dash of soy sauce or salt if necessary. Remove from heat and divide the fish and gree

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Hot & Sour Seafood Soup

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