Laotian catfish soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Large, fresh jalapeno chile pepper | |
| 1 | Small, Japanese eggplant | |
| 3 | Shallots, unpeeled | |
| 1 | Whole head of garlic (yes, head) | |
| 3 | cups | Chicken stock |
| ½ | pounds | Catfish fillets, chunked Juice from one fresh lime |
| 1 | 2 tsp fish sauce | |
| ½ | Cucumber, diced Finely chopped fresh cilantro lime wedges for garnish | |
Directions
Grill the chilies, eggplant, shallots and garlic over a fire or under a broiler. When they are nice and brown peel them and puree in a blender or food processor. For the traditionalist, pound the ingredients together in a mortar. Poach the fish in the chicken stock until cooked. Remove to individual warmed bowls. Stir the pureed vegetables into the poaching liquid, bring to a boil and remove from heat. Add lime juice, fish sauce, cilantro and cucumber to the soup, and ladle over the catfish. Serve immediately with lime wedges.