Hot and Sour Halibut Soup Pot

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

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)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 12 Minutes

Nutritional Information

Amount per serving
  • Calories: 352
  • Fat: 5.5g
  • Saturated fat: 0.6g
  • Protein: 39.1g
  • Carbohydrate: 33.5g
  • Cholesterol: 54mg
  • Iron: 6.7mg
  • Sodium: 913mg
  • Calories from fat: 14%
  • Fiber: 1.3g
  • Calcium: 106mg

Ingredients

  • 1 (3.75-ounce) package bean threads (cellophane noodles)
  • 2 tablespoons low-sodium soy sauce
  • 4 (6-ounce) skinless halibut fillets (about 1 1/2 inches thick)
  • 3 cups fat-free, less-sodium chicken broth
  • 2 1/2 tablespoons ketchup
  • 2 tablespoons cider vinegar
  • 2 teaspoons sugar
  • 1/4 teaspoon ground red pepper
  • 1 (1/2-inch) piece peeled fresh ginger, thinly sliced
  • 3/4 cup diced carrot (about 2 large)
  • 1/4 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 4 teaspoons sesame seeds, toasted
  • 4 lime wedges

Preparation

  1. Soak bean threads in warm water 10 minutes; drain.
  2. . Drizzle soy sauce over fish, and set aside.
  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.
  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.
  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.
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