Spicy Fish Soup

Rinse fish fillet, rub dry and acidify. In a saucepan, bring fish stock and bark broth to a boil. . Clean the spring onions and cut into thin rings. Add the onion rings and dried chili peppers to the clear soup and simmer on low heat for 5 minutes. Season with salt and pepper. Cut the fish fillets into pieces, drizzle with a tiny bit of soy sauce and roll in cornstarch (maizena). Heat oil in a frying pan and fry the fish pieces briefly. Then add them to the soup, sprinkle with dill and remove the chili peppers one more time.

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