Fragrant Nile Tilapia Soup with Ginger and Lemongrass

Nila Fish Soup ala Emma

Ingredients:

• 1 whole fresh Nile tilapia (about 500g)
• 5 shallots
• 3 cloves of garlic
• 1 bunch of scallions (green onions)
• A small piece of ginger
• 1 stalk of lemongrass
• Approximately 400 ml of water
• Salt, to taste
• Pepper, to taste

Instructions:

1. Prepare the Aromatics: Thinly slice the shallots and garlic. Crush the ginger and lightly smash the lemongrass to release its flavors. Slice the scallions into bite-sized pieces.

2. Simmer the Broth: In a pot, bring approximately 400 ml of water to a boil. Once the water is boiling, add the sliced shallots, garlic, ginger, and lemongrass. Allow these ingredients to simmer until the broth becomes aromatic.

3. Add the Fish: Gently place the whole tilapia into the pot. Let it cook until it is about halfway done.

4. Season the Soup: Season the soup with salt and pepper to taste. Stir gently to ensure the seasoning is well distributed.

5. Finish and Serve: Add the sliced scallions to the pot. Cook for a few more minutes until the fish is fully cooked and tender.

6. Serving Suggestion: Serve the fish soup hot with steamed rice.

Note: Cook over low heat to prevent the fish from breaking apart. Enjoy this comforting dish with a bowl of warm rice for a satisfying meal.