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)

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