Fish Soup And Rice Food

FISH SOUP AND RICE

Steps:

• Remove flesh from fish and chop into chunks and reserve.
• In a large pot, place cleaned fish head and bones.
• Twist lemongrass stalks and tie in a knot. Beat them to release flavour before adding to the pot.
• Cover with at least three inches of water, bring to a boil and simmer for 30 to 45 minutes.
• Strain liquid, discarding solids.
• Return fish broth to pot, add chopped vegetables, soy sauce, vinegar and, if necessary, water to cover.
• Add chunks of fish, turmeric and salt to taste and cook over moderate heat until fish is cooked.
• To thicken the soup, mix a tablespoon of cornstarch with water to a paste then add to the soup.
• Serve poured over steamed rice or with rice on the side, as preferred.

LEMON GRASS AND RICE NOODLE FISH SOUP

Steps:

• Place a heavy-bottomed soup pot over medium-high heat. Add the peanut oil, and swirl to coat. When oil is hot, add the onion and cook for 5 minutes, stirring, until softened and lightly browned. Add all the aromatics (ginger, lemon grass, cinnamon, star anise, cloves, coriander, fennel, dry chiles and turmeric) and stir to distribute. Add the sugar and let everything fry lightly, until sugar begins to caramelize, about 2 minutes. Add the soy sauce, fish sauce and broth. Bring to a boil, then reduce heat to a gentle simmer. Cook for 30 minutes. Strain, discarding solids. Season to taste with the salt and a generous amount of pepper. (May be prepared several hours ahead.)
• Soak the rice noodles: Put the rice vermicelli in a large bowl. Cover with boiling water. Stir noodles as they soften. Soak for about 20 minutes until tender. Cool in a colander under running water and drain. Reserve at room temperature.
• To serve, bring soup to a brisk simmer. Add the mussels and put on the lid. Cook 2 minutes, until mussels have opened. Add the squid, stir to combine and cook 30 seconds more. Turn off heat.
• Divide rice noodles among 4 large soup bowls. Ladle soup into bowls. Sprinkle with the cilantro, scallions and Thai basil. Pass the fresh chiles and lime wedges separately.

SIMPLE SPICY FISH STEW

Steps:

• Heat oil in a saucepan. Tip in the garlic, cumin and paprika and cook for 1 min. Add 100ml water and the tomatoes. Bring to the boil, then turn down the heat. Add the pepper, simmer for 5 mins. Add the fish, simmer for 5 mins. Serve with coriander and a wedge of lemon.

RICE SOUP WITH FISH, GINGER, AND ONION

Steps:

• Run your thumb along the top of the fish fillet to check for errant bones. If you find some, cut along each side of the line of bones, cutting as close to the bones as possible to avoid waste, and discard the thin strip containing them. Slice the fish into pieces about 2 inches long, 1 inch wide, and 1/8 inch thick, angling your knife if necessary to get the needed width.
• To remove some of the harshness of the onion, put it in a bowl and add hot tap water to cover. Let sit for 5 minutes, then drain and rinse under cold water.
• To make the marinade, in a bowl, combine the salt, sugar, oil, fish sauce, vinegar, ginger, and cilantro. Add the fish and onion and use your hand to mix gently. Set aside for 30 minutes at room temperature to allow the fish to absorb the other flavors and turn slightly opaque. The fish may be refrigerated for several hours, but it should sit at room temperature for 20 minutes before serving to take the chill off.
• In a saucepan, bring the rice soup almost to a boil over medium heat, stirring occasionally to prevent scorching. Meanwhile, divide the fish among the soup bowls, leaving any liquid behind. Ladle the hot soup over the fish. Garnish with scallion and pepper before serving. Before eating, tell diners to stir the fish from the bottom to ensure that it cooks in the hot soup and the flavors are well mixed.