| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Mc, Soups |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Fish sauce, nuoc mam |
| 2 |
t |
Fish sauce, nuoc mam |
| 1 |
t |
Fresh ginger root, minced |
| 1/2 |
t |
Turmeric |
| 2 |
|
Whole cod fillets, 10 oz |
|
|
each |
| 2 |
|
Stalks lemon grass, tender |
|
|
bulbs only |
| 1 |
|
Tomato, quartered |
| 1/4 |
c |
Lime juice, fresh |
| 1/2 |
t |
Lime zest |
| 1 |
|
Chiles serranos, Julienned |
| 2 |
|
Scallions |
| 2 |
T |
Cilantro, fresh is vital |
| 1/2 |
t |
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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