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Yue Tong Min
fish soup with noodles

1500 ml fish stock (see recipe)
500 gr fish fillet
2 cloves of garlic
3 cm jahe
500 gr fresh egg noodles (otherwise 125 gr dried and cooked)
1 tsp sesame oil
3 sprigs of coriander
1 tbsp arachide/peanut oil

Finely chop the garlic and the jahe. Cut the fish fillet into pieces. Finely chop the coriander leaves.
Heat the oil in a pan and fry the garlic and the jahe for a few seconds. Then add the stock and bring to a boil. Then add the fish and cook for 5 minutes. Then add the noodles and bring it to the boil again.
Then mix in the sesame oil and sprinkle the coriander on top and serve.
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