Hot and sour fish soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Fish sauce; (nuoc mam) |
| 2 | teaspoons | Fish sauce; (nuoc mam) |
| 1 | teaspoon | Fresh ginger root; minced |
| ½ | teaspoon | Turmeric |
| 2 | Whole cod fillets; 10 oz each | |
| 2 | Stalks lemon grass; tender bulbs only | |
| 1 | medium | Tomato; quartered |
| ¼ | cup | Lime juice; fresh |
| ½ | teaspoon | Lime zest |
| 1 | small | Chiles serranos; Julienned |
| 2 | larges | Scallions |
| 2 | tablespoons | Cilantro; fresh is vital |
| ½ | teaspoon | White pepper; freshly ground |
| 6 | cups | Rice, cooked; preferably Jasmine |
| 5 | cups | Boiling water |
Directions
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 Posted to MC-Recipe Digest V1 #268 Date: Tue, 29 Oct 1996 20:23:10 -0500 From: kmeade@... (The Meades)