Singaporean Fish Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Fish stock - 2 cups
Coconut milk - 12oz
Ginger root - some
Shitake Mushroom - 12
Bamboo shoots - 1 small can
Water - 2 cups
Shrimp - .5 pounds @ 25 count
Catfish (tra or basa preferred, but American channel catfish will suffice)
Lime - 2
Chili garlic paste - 2oz-4oz (or more if spicier stew is desired)
Cilantro - 1 bunch
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Directions: |
Directions:1) Set range to medium heat and add heat fish stock, coconut milk and drained bamboo in a large pot.
2) Peel ginger and cut into thin strips. Cook with oil in a pan for 5 minutes.
3) Remove stems from mushrooms and cut into strips (3-4 per mushroom). Throw into pan with ginger and cook for additional 5 minutes.
4) Cook peeled shrimp and catfish in a separate pan. When they are done, cut the catfish into chunks and add to the large pot.
5) Chop cilantro and add to large pot.
6) Add ginger (10 minutes in pan) and mushrooms (5 minutes) to large pot
7) Add chili garlic sauce. 2-4 ounces, depending on the level of spiciness desired.
8) Slice limes.
9) Serve soup in bowls and garnish with limes. |
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Number Of
Servings: |
Number Of
Servings:3-4 |
Preparation
Time: |
Preparation
Time:25 minutes |
Personal
Notes: |
Personal
Notes: I've only made this with basa, a mild vietnamese catfish. Channel catfish or tilapia would be close.
I'm considering making it with snapper too. It's firm enough to hold up in a soup, and I think it would hold up better than american catfish in a soup.
Also, fish stock smells terrible. Don't worry, it won't stink once everything else has been added.
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