Ingredients with Measurements:
- 1 lb. white fish fillet, sliced
- 6 cups fish or chicken broth
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp. ginger, grated
- 1 tbsp. vegetable oil
- 2 tbsp. fish sauce
- 1 tbsp. soy sauce
- 1 tbsp. rice vinegar
- 1 tsp. sugar
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh basil, chopped
- 1/2 cup fresh mint, chopped
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Ladle
- Soup bowls
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat. Add the onion, garlic, and ginger, and sauté for 2-3 minutes until fragrant.
2. Add the fish or chicken broth, fish sauce, soy sauce, rice vinegar, sugar, salt, and black pepper. Bring to a boil, then reduce heat to low and let simmer for 10-15 minutes.
3. Add the sliced fish to the pot and let cook for 5-7 minutes until the fish is cooked through.
4. Turn off the heat and add the chopped cilantro, basil, and mint to the pot. Stir to combine.
5. Ladle the soup into bowls and garnish with lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 200
Fat: 6g
Carbohydrates: 7g
Protein: 30g
Substitutions for ingredients:
- White fish fillet can be substituted with any other type of fish fillet.
- Fish or chicken broth can be substituted with vegetable broth.
- Cilantro, basil, and mint can be substituted with any other fresh herbs.
Variations:
- Add sliced mushrooms or bok choy to the soup for extra flavor and nutrition.
- Use shrimp or scallops instead of fish for a seafood variation.
- Add a can of coconut milk for a creamy version of the soup.
Tips and tricks:
- Use fresh herbs for the best flavor.
- Don't overcook the fish, as it will become tough and rubbery.
- Adjust the seasoning to your taste.
Storage instructions:
Refrigerate leftover soup in an airtight container for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a large bowl and garnish with lime wedges and fresh herbs.
Garnishes:
Lime wedges, fresh herbs
Pairings:
Steamed rice, crusty bread
Suggested side dishes:
Green salad, roasted vegetables
Troubleshooting advice:
- If the soup is too salty, add more broth or water to dilute the saltiness.
- If the fish is overcooked, reduce the cooking time or use a lower heat.
Food safety advice:
Make sure the fish is fully cooked before serving.
Food history:
Fish soup is a popular dish in many cultures around the world, including Asian and European cuisines.
Flavor profiles:
Savory, umami, herbaceous, tangy
Serving suggestions:
Serve the soup hot with steamed rice or crusty bread.
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