Ingredients with Measurements:
- 1 lb fermented fish
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 4 cups water
- 1 cup coconut milk
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup bok choy, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
Step-by-step instructions:
1. In a large pot, sauté the onion, garlic, and ginger until fragrant.
2. Add the fermented fish and cook for 5 minutes.
3. Add the fish sauce, soy sauce, rice vinegar, sugar, and water. Bring to a boil and simmer for 20 minutes.
4. Add the coconut milk, red and green bell peppers, and bok choy. Simmer for another 10 minutes.
5. Season with salt and pepper to taste.
6. Serve hot with rice.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
5. Temperature:
Simmer on medium heat.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 275
Fat: 16g
Carbohydrates: 12g
Protein: 22g
Sodium: 1020mg
Substitutions for ingredients:
- Fermented fish can be substituted with any other type of fish.
- Bok choy can be substituted with other leafy greens such as spinach or kale.
Variations:
- Add other vegetables such as carrots, mushrooms, or potatoes.
- Use chicken or beef broth instead of water for a richer flavor.
Tips and tricks:
- Rinse the fermented fish before using to remove excess salt.
- Adjust the amount of fish sauce and soy sauce to your taste.
- Add more coconut milk for a creamier soup.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a side of rice and garnish with chopped cilantro.
Garnishes:
Chopped cilantro, sliced green onions, or a squeeze of lime.
Pairings:
Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Stir-fried vegetables, steamed rice, or a side salad.
Troubleshooting advice:
- If the soup is too salty, add more water or coconut milk to dilute the saltiness.
- If the soup is too thin, simmer for a longer time to thicken the broth.
Food safety advice:
Make sure to rinse the fermented fish before using to remove excess salt. Store leftover soup in the refrigerator and consume within 3 days.
Food history:
Fermented fish soup is a traditional dish in Southeast Asia, particularly in Thailand and Vietnam.
Flavor profiles:
This soup has a savory and slightly sour flavor from the fermented fish and rice vinegar, and a creamy texture from the coconut milk.
Serving suggestions:
Serve hot with a side of rice and garnish with chopped cilantro.
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Region: Korean