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We hope you got insight from reading it, now let’s go back to cod fish with cucumber soup recipe. To make cod fish with cucumber soup you need 15 ingredients and 2 steps. Here is how you do it.
The ingredients needed to make Cod Fish With Cucumber Soup:
- You need 1 whole cod fish (about 500 gram)
- Use 3 tomatoes, cut into pieces
- Take 3 shallots, thinly sliced
- Provide 4 cloves garlic, thinly sliced
- Prepare 6 bird's eye chilli, thinly sliced (optional)
- You need 2 cm gingger, thinly sliced
- Take 1 stalk lemon grass, thinly sliced
- Prepare 1 cm turmeric, thinly sliced
- Get 3 kaffir lime leaves
- You need 1 Japanese cucumbar, cut into pieces
- You need 2 spring onions, sliced
- Take 1 tablespoon salt
- Use 1 teaspoon sugar
- Use 1.5 litter of water
- Get Chicken stock powder (or any stock)
Steps to make Cod Fish With Cucumber Soup:
- Sauteed all spices that have been sliced until fragrant. Then add the cucumbar and water and let it boil.
- Then enter the cod fish that has been cleaned. - Then let it boil, add tomatoes, spirng onions then stir evenly then taste. - If fish already cooked, turn off the heat. Served when it's hot.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare food safely to help stop harmful germs from spreading and growing. You can take some steps to help protect your own family from the spread of harmful germs.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food. It is important to always wash your hands thoroughly using soap and warm water:
Before starting to prepare food After touching raw foods like poultry, meat and veggies After going to the bathroom After touching the bin after touching pets
Do not forget to wash your hands thoroughly as well, because wet palms disperse bacteria more readily. Keep worktops clean
Before you begin preparing meals, it’s important worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw poultry, meat, vegetables or eggs you will want to wash them thoroughly.
You should shift dish cloths and tea towels regularly to avoid any bacteria growing on the material.
Raw foods like meat, fish and veggies may contain dangerous bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods from ready-to-eat food, such as salad, bread and fruit. That is because these kinds of food won’t be cooked before you eat them, so any germs that get onto the meals won’t be killed.
To help stop bacteria from spreading:
Don’t let raw food like fish, poultry or veggies touch other foods Do not prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare uncooked meals, unless they’ve been washed completely
Cover raw meat or fish and shop on the bottom shelf of this fridge where they can not touch or drip onto other foods
Wash, cook or peel veggies unless these are called’ready-to-eat' on the packaging
Check the tag
It’s important to read food labels to make sure everything you’re going to use has been saved correctly (based on some storage directions ) and that none of the meals is past its’use by' date.
Food that goes away fast usually has storage instructions on the tag that state just how long you may keep the food and if it must go from the fridge.
This kind of food frequently has special packaging to keep it fresh for more. But it is going to go off immediately as soon as you’ve opened it. That is the reason the storage instructions also tell you how long the food will keep once the packaging has been opened. By way of example, you might see’eat in two days of launching' on the tag. Use by dates
You will also see’use by' dates on food that goes off fast. You should not use any food after the’use by' date even when the food looks and smells nice, since it may contain dangerous bacteria. Best before dates
When this date runs out, it doesn’t mean that the food will be detrimental, but its own flavour, texture or colour might begin to deteriorate.
An exception to this can be eggs, that have a best before date of no longer than 28 days after they are laid. After this date that the quality of the egg will deteriorate if any salmonella bacteria are found, they can multiply to high levels and could make you ill.
If your plan is on using a egg after its best before date, make sure you only use it in dishes where it will be fully cooked, so that both white and yolk are strong, such as in a cake or even as a walnut.
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