| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | 2 | Servings | ||
INGREDIENTS
| 1/2 | lb | Mahi-mahi or other firm, white-fleshed fish |
| 2 | Garlic cloves, finely chopped | |
| 3 | Thin slices of ginger | |
| 1/4 | c | Fish sauce |
| 2 | Stalks lemon grass, cut into 1 inch pieces and split | |
| 2 | Shallots, diced | |
| Chile peppers, red or green, sliced , up to six | ||
| 1/2 | c | Sliced baby mushrooms |
| 4 | c | Water |
| 1 | ts | Fish stock (use chicken stock in a pinch) ????? |
| 1/4 | Thinly sliced green pepper (up to 1/2) | |
| 1/3 | c | Lime juice (lemon will do) |
| 1 | ts | Black chile paste (substitute soy sauce mixed to a paste with chili powder, if you can't get black chile paste) |
| 1 | tb | Chopped coriander leaves |
INSTRUCTIONS
Bone the fish and cut into 1 1/2 inch pieces. Add the garlic, ginger, fish sauce, lemon grass, shallots, chile peppers, and mushrooms to the heated stock (or water and chicken stock). Cook gently for 2 minutes. Add the fish and green pepper to the soup and gently poach for 2 minutes or until just cooked. Place the lime juice and chile paste in a warmed serving bowl. Pour the soup into the bowl, stir, garnish with coriander and serve. Recommended wine: Gisborne Fume 1995 (Selak's) Winemaker's notes: Pale straw color. Bouquet harmonizes smoky oak and varietal characters into a classic Fume style. On the palate dry, medium-bodied, with a clean, crisp finish. Gooseberry and spice flavors predominate. Posted to FOODWINE Digest 11 Jan 97 From: Leslie Duncan <duncan@VIANET.ON.CA> Date: Sun, 12 Jan 1997 00:07:24 -0500
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”