Creamy Seaweed Soup with Grey Mullet
This innovative dish features Korean seaweed blended into a rich, velvety soup and paired with pan-fried grey mullet and sautéed vegetables.
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Ingredients
- 500g Fish Farmer Grey Mullet
- 10g Korean Dried Seaweed (soaked to rehydrate)
- 100g Zucchini (diced)
- 50g Carrot (diced)
- ½ Onion (finely chopped)
- 1 clove Garlic (minced)
- 2 slices Ginger
- 600ml Hot Water
- 3 tbsp Cooking Cream
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