Fish Soup and Rice

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READY IN: 1hr 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Remove flesh from fish and chop into chunks and reserve.
  • In a large pot, place cleaned fish head and bones.
  • Twist lemongrass stalks and tie in a knot. Beat them to release flavour before adding to the pot.
  • Cover with at least three inches of water, bring to a boil and simmer for 30 to 45 minutes.
  • Strain liquid, discarding solids.
  • Return fish broth to pot, add chopped vegetables, soy sauce, vinegar and, if necessary, water to cover.
  • Add chunks of fish, turmeric and salt to taste and cook over moderate heat until fish is cooked.
  • To thicken the soup, mix a tablespoon of cornstarch with water to a paste then add to the soup.
  • Serve poured over steamed rice or with rice on the side, as preferred.
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