Vietnamese Fish Soup Recipe



Vietnamese Fish Soup Recipes

Ingredients :

1 tablespoon

2

2

1 tablespoon

2

3 tablespoons

2 tablespoons

675 ml

2 tablespoons

225 g

115 g

115 g

12

2-3 tablespoons

vegetable oil

cloves garlic, finely chopped

shallots or 1 small onion, chopped

each chili sauce and tomato purée

medium tomatoes, chopped

fish sauce

sugar

chicken stock

tamarind water or lime juice

firm fish fillet, cut into small slices

fresh scallops, sliced

raw peeled prawns

calm or mussels, scrubbed clean

dry white wine or sherry

salt and freshly ground black pepper

coriander sprigs, to garnish

Method :

Heat oil in a wok or pan and lightly brown garlic and shallots or onion. Add chili sauce, tomato purée, chopped tomato, fish sauce and sugar. Blend well, then simmer for 2-3 minutes. Add stock with tamarind water or lime juice and bring to the boil. Just before serving, add seafood and wine or sherry to stock, bring back to boil, cover and simmer for 3-4 minutes until clam or mussel shells have opened; discard any that remain closed after cooking. Taste soup and adjust seasoning. Serve hot, garnished with coriander sprigs.

Serves 4-6

Take care not to overcook seafood. If using ready shelled clams or mussels, reduce cooking time by half.


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