Hot & Sour Fish Soup with Taro Stem
INGREDIENTS
• 30cm taro stem, peeled & thinly sliced• 500mL water or chicken stock• 2 tomatoes, coarsely chopped• ¼ pineapple, cubed• Juice 1 lime• 1• 1 tbsp fish sauce• 2 fillets bass or salmon• 2 shallots, diced• 2 garlic cloves, finely chopped• 50g bean sprouts• 1 chilli, sliced
