1/2 package (200g) of breaded fish sticks or fish fillets, breaded
1/4 cup of shrimp soup (or the contents of the envelope)
1 tablespoon of chopped chili sauce
4 thin slices of lime
1/2 package (200g) of breaded fish sticks or fish fillets, breaded
1/4 cup of shrimp soup (or the contents of the envelope)
1 tablespoon of chopped chili sauce
4 thin slices of lime
Dissolve the shrimp soup gradually with 1 1/4 cups of water
Bring to a simmer over medium heat, stirring occasionally
Reduce the heat, partially cover, and let it cook for 6 or 7 minutes
Preheat the oven to hot temperature (200°C)
Arrange the fish in a refractory dish that can hold it in a single layer
Place in the oven without covering and bake for 20 minutes, or until slightly crispy and tender
Drizzle the shrimp soup over the top, sprinkle with parsley, and garnish with lime slices
Return to the oven for another 10 minutes and serve immediately.
