Yield: 4 Servings
Measure | Ingredient |
---|---|
\N 2 | whole cod fillets -- 10 oz |
\N 2 | stalks lemon grass -- tender |
¼ c Fish sauce -- (nuoc mam) 2 ts Fish sauce -- (nuoc mam)
1 ts Fresh ginger root -- minced ½ ts Turmeric
: each
: bulbs only
1 md tomato -- quartered
¼ c lime juice -- fresh
½ ts lime zest
1 sm chiles serranos --
: Julienned
2 lg scallions
2 TB cilantro -- fresh is vital ½ ts white pepper -- freshly
: ground
6 c rice, cooked -- preferably : Jasmine
5 c boiling water
In small bowl combine 2 teaspoons of fish sauce, ginger, and turmeric. rub the fish on both sides w/ this mixture and let stand for 5 min. In a non-reactive sauce pan, bring 5 cups water and lemon grass to a simmer over medium heat and then simmer the fish for c. 4 min or till just cooked through. transfer the fish to a plate to cool slightly. remove the skin and separate each peice into 2 peices (4 total). bring the soup back to a simmer and add all remaining ingredients (except the fish). and simmer for 3 min. set a piece of fish in each bowl and ladle hot soup over fish. serve w/ jasmine rice.
~ - - - - - - - - - - - - - - - - - Recipe By : Food & Wine Magazine From: Kmeade@... (The Me