Hot & Sour Fish Soup
Yield
servingsPrep
15 minCook
15 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
fish sauce
(nuoc mam) |
*
|
| 2 | teaspoons |
fish sauce
(nuoc mam) |
*
|
| 1 | teaspoon |
ginger root
fresh, minced |
|
| ½ | teaspoon |
turmeric
|
|
| 2 | whole |
cod fillets
10 ounces each |
*
|
| 2 | stalks |
lemongrass
tender bulbs only |
*
|
| 1 | medium |
tomatoes
quartered |
|
| ¼ | cup |
lime juice
fresh |
|
| ½ | teaspoon |
lime zest
|
|
| 1 | small |
serrano chiles
julienned |
*
|
| 2 | large |
scallions, spring or green onions
|
|
| 2 | tablespoons |
cilantro
fresh is vital |
|
| ½ | teaspoon |
white pepper
freshly ground |
|
| 6 | cups |
rice, cooked
preferably jasmine |
|
| 5 | cups |
water
boiling |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
fish sauce
(nuoc mam) |
*
|
| 1E+1 | ml |
fish sauce
(nuoc mam) |
*
|
| 5 | ml |
ginger root
fresh, minced |
|
| 2.5 | ml |
turmeric
|
|
| 2 | whole |
cod fillets
10 ounces each |
*
|
| 2 | stalks |
lemongrass
tender bulbs only |
*
|
| 1 | medium |
tomatoes
quartered |
|
| 59 | ml |
lime juice
fresh |
|
| 2.5 | ml |
lime zest
|
|
| 1 | small |
serrano chiles
julienned |
*
|
| 2 | large |
scallions, spring or green onions
|
|
| 3E+1 | ml |
cilantro
fresh is vital |
|
| 2.5 | ml |
white pepper
freshly ground |
|
| 1.4 | l |
rice, cooked
preferably jasmine |
|
| 1.2 | l |
water
boiling |
|
Directions
In small bowl combine 2 teaspoons of fish sauce, ginger, and turmeric.
Rub the fish on both sides with this mixture and let stand for 5 minutes.
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 4 minutes or until just cooked through.
Transfer the fish to a plate to cool slightly.
Remove the skin and separate each peice into 2 pieces (4 total).
Bring the soup back to a simmer and add all remaining ingredients (except the fish) and simmer for 3 minutes.
Set a piece of fish in each bowl and ladle hot soup over fish.
Serve with jasmine rice.
