10 pollack loins (defrosted)
1/2 dl vegetable oil
2.5 l concentrated poultry stock
1 Chinese cabbage
200 g fresh spinach
1 red chili pepper
1 stalk of lemon grass
5 tbsp sesame seeds
4 cloves of garlic
3 tbsp sesame oil
Salt and white pepper
Cut the pumpkins in half and remove the seeds. Peel them and cut into large chunks. Season the chunks with oil, salt and pepper, then bake for 25 minutes in a
preheated 200°C oven.
Reduce the stock. Add the pumpkin chunks and crushed garlic.
Season the fish with salt and pepper, then bake for about 30 minutes in a preheated oven at 100°C (core temperature between 55 and 65°C).
In the sesame oil, quickly fry the finely chopped Chinese cabbage, spinach, finely chopped chili pepper and lemon grass, the sesame oil and crushed garlic. Season.
Cut or crumble the fish into small pieces and carefully stir into the soup with the cabbage mixture. Serve the soup immediately.