Sweet and Sour Christmas Fish Soup

Sweet and Sour Christmas Fish Soup

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Justin 0

"I received a package of fresh Lake Winnipeg Walleye as a Christmas gift and thought I would do something special with it. Although a quick pan fry is quite special, I thought I would try my new Christmas Wok. Loved it!"
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35 min 4 servings
Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

  • Cook

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  1. In a large wok on med/high:
  2. Squeeze lemon juice;
  3. Add chicken stock and water;
  4. Sliced onion, minced garlic and parsnips;
  5. Add thyme, red chile flakes, salt and pepper
  6. Cook until parsnip is soft and sweet and the onions have clarified. Add salt or pepper to taste.
  7. Add honey. You'll have to play with the amount of honey because you don't want the broth too sweet but sweet enough to make it savoury. (remove the sprigs of thyme)
  8. Lower heat to simmer(so that the fish can be poached)
  9. Add the sprouts and the fish.
  10. Cook for 5 minutes, add green onion and basil.
  11. Cook for another 5 minutes.
  12. If you want to be fancy, don't break the fish and serve it on top of the soup with a few leaves of mint.
  13. Enjoy!