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Simple Fish Soup

Source of Recipe

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Simple Fish Soup

Sunset - August 2012 - Adapted from Vietnamese Home Cooking, copyright 2012 by Charles Phan.,
Makes about 4 qts. (16 1-cup servings)
Total time: 1 Hour, 45 Minutes

When Charles was growing up in Vietnam's Central Highlands, every meal included a light, brothy soup like this one. Its purpose, he says, "is to stimulate the appetite, much the way...a crystal-clear consommé begins a classic French dinner." Even on a hot summer day, it's a great way to start a meal.

Ingredients:
1 whole branzino or black bass (1 lb.), filleted, skeleton and head saved in one piece*
About 1 tbsp. Vietnamese or Thai fish sauce
1 teaspoon cornstarch
3 tablespoons vegetable oil
1 cup thinly sliced shallots (from about 3 large)
1 teaspoon minced garlic
2 cups diced fresh or canned tomatoes, with juice
1 piece fresh ginger (1 in. by 2 in.), cut into 1/4-in.-thick coins
1 Thai or serrano chile, stemmed and sliced on the diagonal
2 teaspoons lime juice
1/3 cup chopped fresh cilantro
2 tablespoons Toasted Garlic (See below)

Preparation:
1. Slice fish fillets into 1-in.-wide strips and place in a bowl. Add 1 tbsp. fish sauce and the cornstarch and toss to coat evenly.

2. Heat oil in a large pot over medium heat. Add shallots and cook, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook another 30 seconds. Add tomatoes, ginger, chile, fish skeleton and head, and 2 qts. water; increase heat to high and bring to a simmer. Lower heat to a low simmer and cook, uncovered, 1 hour. Remove fish skeleton and head and discard.

3. Add fish strips and lime juice just before serving, then simmer 3 to 5 minutes, until fish is opaque throughout. Taste broth and add more fish sauce if you like.

4. Ladle into warmed soup bowls and top with cilantro and toasted garlic. Serve immediately.

*A fishmonger can fillet the fish for you, but be sure to ask for the bones and head--they give rich flavor to the soup.
1-cup serving equals: Calories 105 (Calories from fat 51 %); Protein 5.1 g; Fat 6.3 g (Satfat 0.8 g); Carbohydrate 7.2 g; Fiber 0.4 g; Sodium 261 mg; Cholesterol 14 mg


Toasted Garlic

Sunset - August 2012 - Adapted from Vietnamese Home Cooking, copyright 2012 by Charles Phan.,
Makes 2 tbsp.
Total time: 15 Minutes

Toasting garlic makes it crunchy and sweet.

Ingredients:
1/3 cup vegetable oil
2 tablespoons finely chopped garlic
Preparation:
1. Heat oil in a small saucepan over medium-low heat. Add garlic and cook, stirring often, until garlic is golden brown and crunchy, 5 to 7 minutes. If it is darkening too fast, lower the heat. Be careful not to overcook or it will become acrid.
2. Pour garlic into a fine-mesh sieve, reserving oil, and drain on paper towels. Oil keeps, chilled airtight, up to 1 week, and is great on rice or in salad dressing.