Fish soup pumpkin

This pumpkin fish soup should be included in the ranks of your daily menu. It feels refreshing. A spoonful of the soup will taste less.

Material:

• 1 medium sized tail snapper, cut into 4 parts
• 1 tea spoon of salt
• 1 teaspoon lemon juice

Material:

• 3 cloves garlic, crushed
• 2 cm ginger, sliced length
• 2 curly red chilies, sliced oblique
• 6 lime leaves, discard bones
• 1,700 ml fish stock
• 250 grams of pumpkin water
• 2 sprigs cilantro, take leaves
• 2 tablespoons fish sauce
• 1 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1/2 teaspoon sugar
• 1/2 tablespoon of sour water (1 teaspoon of tamarind dissolved in 1 tablespoon of water)

How to make:

1. Sprinkle fish with salt and lime juice. Let stand 30 minutes. fry until skin. Set aside.
2. Boiled fish broth, garlic, ginger, chilli and lime leaves until fragrant. Add pumpkin. Stir until wilted. Enter the fish, cilantro, fish sauce, salt, pepper, sugar and tamarind water. Stir until boiling.