Asian Fish Soup Food

ASIAN FISH SOUP....MY WAY!

Steps:

• Bring water to a boil with the bouillon in it.
• Lower to a simmer. Stir frequently until bouillon is dissolved.
• Add rest of ingredients(cut crabmeat into chunks) except scallions, lime and optional ingredients.
• Simmer for another 20 minutes. Remove from heat, add scallion whites and let stand another 15 minutes, covered before serving.
• In soup bowls, place either rice or noodles, add soup and a splash of lime.
• Garnish with scallion greens and enjoy!
• This reheats nicely so can be made early in the day. It also can be frozen without the rice or noodles. Add rice or noodles when reheating.
• Please do not add salt or soy sauce while cooking as the bouillon cubes already contain sodium.
• **If you are lucky enough to have fresh uncooked shrimp shells available(I save and freeze them), crush them into a paste with a bit of water and use them in place of bouillon. Taste after fifteen minutes of simmering, adding 1 tbls soy sauce & then add one or two bouillon cubes as needed.
• **Fish balls are about one inch balls made from fish,seasonings. There are many different types to choose from.
• All ingredients are available in Asian markets.

SOUTHEAST ASIAN FISH SOUP

Steps:

• Bring the water and clam juice to a boil over high heat in a large soup pot with the scallion whites, lemongrass, ginger, garlic, and chili paste. Cover and adjust the heat to maintain a simmer, and cook for 10 minutes. Add the fish sauce.
• Slice the fish into large chunks and add to the broth with the mushrooms and carrots. Cook over medium heat, uncovered, until the fish is opaque and cooked through, about 4 minutes. (Remove and discard lemongrass.) Stir in the cilantro and scallion greens and season with salt. Spoon into warm bowls and serve with lime wedges.

ASIAN FISH SOUP

Steps:

• Marinate fish with lime juice and cayenne pepper in non-reactive container. Heat vegetable oil in large kettle over medium-high heat. Add onion, celery, cabbage, ginger and garlic; saute for 1 minute. Sprinkle with curry powder and salt. Reduce heat to medium and saute for 4 more minutes or until onion is tender. Add chicken stock; bring to boil over high heat. Stir in rice and bring back to boil. Reduce heat to low, cover and simmer for 10 minutes. Add fish and soy sauce; simmer for 3 minutes more or until fish pieces are opaque. Stir in spinach. Add dark sesame oil. Ladle into bowls. Top with celery or cilantro leaves, if desired.

SPICY FISH SOUP

Steps:

• Spray a large saucepan with the vegetable cooking spray over medium high heat. Add the onions and saute, stirring often, for about 5 minutes. Add the garlic and chili powder and saute for 2 more minutes.
• Then add the chicken broth, chile peppers and cumin, stirring well. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes.
• Next, add the tomatoes, green bell pepper, shrimp and cod. Return to a boil, then reduce heat to low, cover and simmer for another 5 minutes. Gradually stir in the yogurt until heated through.

ASIAN SEAFOOD NOODLE SOUP

Steps:

• PREPARATION:.
• SHITAKE MUSHROOMS- If using dry ones, soak in warm water for 30 minutes then cut away the stem and cut in half (Or if using fresh Shitake mushrooms cut away the stems and cut in half), then fry in a wok with a little oil and then soy sauce (a few minutes) and set aside.
• SHRIMP- Split open the back of the shrimp and de-veine (remove/clean) as well as removing the shell, then place in a small bowl with a little salt (toss) and let sit for 15 minutes. Next fry in a wok with a little oil until pink (do not over cook) and set aside.
• SQUID- 2 large squid (or pre-cleaned from the fish market), remove the cartilage and scrape the slimy material off, split open and then score across(underside) and then score in the other direction, cut into bite size pieces, fry in a wok with a little oil (do not overcook) and set aside.
• PORK- Cut up into bite size pieces, stir fry in a wok with some oil and a little soy sauce (several minutes) and set aside.
• CHINESE GREENS- Can be any type of your choice; Chinese Greens, Bok Choy, Chinese Broccoli, Asparagus (American), place in a pot of boiling salt water for about 1 minute, drain and set aside.
• TOFU Firm, Cut into long flat pieces (1/4 inch thick) and fry in a little oil (about 7-10 minutes) then drain the oil and add a little soy sauce (and sesame seeds optional) cool briefly. Or use fresh tofu cut into small pieces and into boiling water for 1 minute, drain and set aside.
• SOUP STOCK- Heat in a large pot (any soup base is all right) add a little salt and white pepper (to taste) and set aside.
• NOODLES Fresh- Any type but I prefer yellow and fresh. There are packages which has four noodle servings. Set Aside.
• SCALLIONS- Cut up into small pieces. And/or you can use cilantro, bean sprouts, set aside.
• INSTRUCTIONS:.
• Place the individual portion (1) of the noodles into boiling water, and in about 2-3 minutes, separate with a fork/chop sticks, remove and drain in some cold water and then into an individual bowl.
• Add to the bowl some hot soup stock and separate the noodles.
• Next on top add some Mushrooms, Shrimp, Squid, Pork Vegetables, Tofu, a little Sesame oil, White Pepper (to taste) and Scallions/Cilantro.
• Do the same with the other three individual bowls....
• Serve with chopped sticks and an Asian porcelain type spoon and enjoy!
• NOTE: You can always reduce the food ingredients somewhat (like the Shrimp, Squid, Pork, Veggies, Tofu) because this recipe (and amount of ingredients listed) might be a little to much for each bowl and serving or if not, you can use these cooked ingredient the next day.