Asian Fish Cabbage Soup


  • 100g Fish fillet, peeled and de-veined
  • 2 cups Skinny Fish Stock
  • 1 cup Chinese Cabbage, shredded
  • 1 Shallot, finely chopped
  • 1 clove Garlic, minced
  • 1 Tbsp Ginger juice
  • 1 Tbsp wheatless Tamari OR Braggs Liquid Aminos ('soy')
  • juice of 1 Lime
  • ¼ tsp fresh Chili, finely chopped (optional)
  • salt
  • pepper


  1. Heat the Skinny Fish Stock in a pot. Add shallot, garlic, ginger, lime juice, 'soy', salt and pepper to taste. Bring to the boil. Then reduce the heat to a slow simmer and continue cooking for 3 minutes.
  2. Add the shredded cabbage. Cook for a further 3 minutes.
  3. Place the fish fillet in the soup. Poach for 3 - 5 minutes or until just cooked. Take off the heat.
  4. Garnish with shallot. Serve immediately