Ingredients with Measurements:
- 1 pound of Puyunghai fish fillet, cut into bite-sized pieces
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 1 teaspoon of turmeric powder
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1 teaspoon of salt
- 4 cups of fish stock
- 1 can of coconut milk
- 1 lime, juiced
- 1 red chili, sliced
- Fresh cilantro, chopped
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Ladle
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger. Cook for 2-3 minutes until the onion is translucent.
3. Add the turmeric powder, cumin powder, coriander powder, and salt. Stir well and cook for another minute.
4. Add the fish stock and bring to a boil.
5. Reduce the heat to low and add the Puyunghai fish fillet. Simmer for 10-15 minutes until the fish is cooked through.
6. Add the can of coconut milk and stir well.
7. Add the lime juice and sliced red chili. Stir well and cook for another 5 minutes.
8. Serve hot with chopped cilantro as a garnish.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 15g
- Carbohydrates: 10g
- Protein: 20g
Substitutions for ingredients:
- Puyunghai fish can be substituted with any white fish fillet.
- Vegetable oil can be substituted with any neutral oil.
- Red chili can be substituted with chili flakes or omit if desired.
Variations:
- Add vegetables such as carrots, potatoes, or bell peppers for a heartier soup.
- Use chicken or vegetable stock instead of fish stock for a different flavor profile.
- Add lemongrass or kaffir lime leaves for a more traditional Thai flavor.
Tips and tricks:
- Make sure to simmer the fish on low heat to prevent it from becoming tough.
- Taste and adjust seasoning as needed before serving.
- Add more lime juice or chili for a spicier soup.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot on the stove over low heat until heated through.
Presentation ideas:
- Serve in individual bowls with a lime wedge and cilantro as a garnish.
Garnishes:
- Fresh cilantro
- Lime wedges
- Sliced red chili
Pairings:
- Serve with steamed rice or crusty bread.
Suggested side dishes:
- Thai cucumber salad
- Steamed vegetables
Troubleshooting advice:
- If the soup is too thick, add more fish stock or water to thin it out.
- If the soup is too thin, simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Puyunghai fish is a type of Asian carp commonly found in Southeast Asia and is often used in traditional Thai cuisine.
Flavor profiles:
- This soup has a rich and creamy flavor from the coconut milk and a slightly spicy kick from the red chili.
Serving suggestions:
- Serve as a main course for lunch or dinner.
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