Asian Ginger Fish Soup
Asian fish soup is strictly that. I call it Asian fish soup because it isn't very country specific, but the recipe uses common Southeast Asian ingredients like fish sauce.
INGREDIENT
2 pounds of Swai fillets or single fillets - chopped into large pieces
▢1 tablespoon of vegetable oil
▢6 cups chicken broth
▢4 Roma tomatoes - seeded and diced
▢2 cups chopped celery - optional
Seasonings:
▢ 1 tablespoon fish sauce
▢2 teaspoon sugar
Aromatic:
▢5 purple onion - finely chopped
▢ 2 inch ginger - grated
2 cloves of garlic - finely chopped
Marinate:
▢1 tablespoon cornstarch
▢1 teaspoon fish sauce
Just before serving the soup:
▢1 onion - finely chopped
▢ Coriander leaves
▢2 fresh limes - optional
INSTRUCTIONS
1.Place the fish fillets during a large bowl . Add the cornstarch and fish sauce, then use clean hands to stir the fish in order that the cornstarch and fish sauce coat the fillets. put aside while you prepare other things
Mature:
2.Preheat an outsized oil-based pan. Add chopped ginger, garlic, shallots and sauté over medium heat for about 2-3 minutes. Add chicken broth and convey to a boil. Add celery if you are doing (I didn't use within the video). Then reduce the warmth and simmer for about quarter-hour until the celery is tender. you'll prepare beforehand so far
3.When serving fish soup, bring the soup back to a boil and add the tomatoes and fish fillets. The fish will peel easily if cooked, otherwise let it cook a touch longer. Don't overcook the fish. Taste and add more fish sauce as desired if necessary. Remove from fire
4.Pour the soup into serving bowls (family style) or individual serving bowls, and garnish with cilantro and spring onions before serving and sprinkle with juice if desired.
