Prep Time
5 Mins
Cook Time
14 Mins
Other Time
12 Mins
Yield
4 servings (serving size: 3/4 cup bean threads, 1 fillet, 3/4 cup soup, 1 tablespoon green onions, 1 tablespoon cilantro, 1 teaspoon sesame seeds, and 1 lime wedge)

The lime wedges are more than just a garnish for this soup. The lime juice adds a brightness that accentuates the other Asian flavors.

How to Make It

Step 1

Soak bean threads in warm water 10 minutes; drain.

Step 2

. Drizzle soy sauce over fish, and set aside.

Step 3

. Combine broth and next 5 ingredients in a deep 12-inch skillet. Bring to a simmer over medium heat, stirring until sugar melts. Add carrot; cover and simmer 5 minutes.

Step 4

. Add fish; cover, reduce heat to low, and simmer 5 minutes or until fish is firm and centers of fillets are almost opaque (fish should not be completely cooked). Remove from heat; let stand, covered, 2 minutes to allow fish to finish cooking.

Step 5

. To serve, divide bean threads among shallow bowls. Place fish over bean threads; ladle soup over fish. Sprinkle with green onions, cilantro, and sesame seeds. Serve immediately with lime wedges.

Oxmoor House Healthy Eating Collection

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