| 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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