The weather has been sweltering hot and yet I am still craving for soup these days. I am not sure if it helps me hydrate myself or it is simply because it is the current preference of my taste buds. Â I simply cannot get it out of my head- creamy soups, clear soups, vegetables and whatnot.
Clear fish soup is a common Asian fare that is easy to prepare. It will take you more or less 15 minutes to prepare this simple recipe. You can eat it with rice or have it as is, but I would prefer sipping the hot broth even if it is a hot summerâ€™s day.
2 tablespoons oil
1 half inch knob of ginger, peeled and smashed
2 tablespoons garlic, chopped
2 large fresh red chilies, deseed and sliced
1 1/2 cups Chinese celery, rinsed
Salt and ground white peppers
2 tablespoons fish sauce
1 1/2 kg fish head, halved
5 cups water
1 lemongrass stalk, tied into a knot
1/2 cup white onion, sliced
1/2 cup kaffir lime leaves
1 lime, sliced
Place a large covered saucepan or clay pot under medium flame. Heat the oil and sautÃ© the garlic, 3/4 of the chili and ginger for 2-3 minutes or until fragrant. Put the fish sauce and cover the pan for 2 minutes. Add the fish head, lemongrass and celery. Pour the water into the pan and make sure that the fish is submerged. Increase heat to high and bring to a boil. Reduce heat and let it simmer for 10 minutes. Season it with salt and pepper. Garnish with leftover chili and kaffir lime leaves. Serve immediately with lemon wedges.
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