| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Soups, Mc |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Fish sauce; (nuoc mam) |
| 2 |
ts |
Fish sauce; (nuoc mam) |
| 1 |
ts |
Fresh ginger root; minced |
| 1/2 |
ts |
Turmeric |
| 2 |
|
Whole cod fillets; 10 oz each |
| 2 |
|
Stalks lemon grass; tender bulbs only |
| 1 |
md |
Tomato; quartered |
| 1/4 |
c |
Lime juice; fresh |
| 1/2 |
ts |
Lime zest |
| 1 |
sm |
Chiles serranos; Julienned |
| 2 |
lg |
Scallions |
| 2 |
tb |
Cilantro; fresh is vital |
| 1/2 |
ts |
White pepper; freshly ground |
| 6 |
c |
Rice, cooked; preferably Jasmine |
| 5 |
c |
Boiling water |
INSTRUCTIONS
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@IDS2.IDSONLINE.COM (The Meades)
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