| 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.”