Ingredients with Measurements:
- 1 lb white fish fillets, cut into bite-sized pieces
- 1 tbsp turmeric powder
- 1 tbsp vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 4 cups fish or vegetable broth
- 1 cup coconut milk
- 2 cups mustard leaves, chopped
- 1 tbsp fish sauce
- Salt and pepper to taste
- Lime wedges for serving
Special equipment needed:
- Large pot
Step-by-step instructions:
1. In a bowl, mix the fish pieces with turmeric powder and set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, garlic, and ginger and cook until the onion is translucent.
3. Add the fish broth and coconut milk to the pot and bring to a boil.
4. Add the mustard leaves and fish to the pot and reduce the heat to a simmer.
5. Let the soup simmer for 10-15 minutes or until the fish is cooked through and the mustard leaves are tender.
6. Add the fish sauce and season with salt and pepper to taste.
7. Serve the soup hot with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 12g
Protein: 25g
Carbohydrates: 10g
Fiber: 3g
Substitutions for ingredients:
- White fish fillets can be substituted with any other type of fish.
- Mustard leaves can be substituted with spinach or kale.
- Fish broth can be substituted with vegetable broth or chicken broth.
Variations:
- Add diced potatoes or sweet potatoes for a heartier soup.
- Add diced tomatoes for a more acidic flavor.
- Add a pinch of cayenne pepper for some heat.
Tips and tricks:
- Make sure to chop the mustard leaves finely to ensure they cook evenly.
- Use fresh turmeric root instead of turmeric powder for a stronger flavor.
- Add the lime wedges to the soup just before serving to add a fresh citrus flavor.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator 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 individual bowls and garnish with fresh cilantro or chopped scallions.
Garnishes:
Fresh cilantro or chopped scallions.
Pairings:
Serve the soup with a side of crusty bread or rice.
Suggested side dishes:
Crusty bread or rice.
Troubleshooting advice:
If the soup is too thick, add more broth or coconut milk to thin it out.
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:
Turmeric is a spice commonly used in Indian and Southeast Asian cuisine. Mustard leaves are a popular ingredient in many Asian dishes.
Flavor profiles:
This soup has a warm and earthy flavor from the turmeric and a slightly bitter flavor from the mustard leaves.
Serving suggestions:
Serve the soup as a main course for a light and healthy meal.
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Region: Indian