Time: 45 min.
Complexity: easily
Servings: 4

Thai fish soup - a detailed recipe.

Ingredients:

• 450-900 g white fish fillet (cod, halibut or sea bass), cut into 2.5 cm pieces
• 1 cup dry long grain rice
• 4 shallots, peeled and coarsely chopped
• 1 crushed clove of garlic
• 1/2 cup chopped cilantro plus 1/4 cup cilantro leaves
• 1 tbsp. grated fresh ginger
• 1 anchovy fillet
• 2 tsp. brown sugar
• 1/8 tsp cayenne pepper
• 1 teaspoon fish sauce
• 3 cups of clam juice
• 1 tbsp tamarind paste diluted in 2 tbsp water (if you can't find tamarind paste, use 1 tbsp lime juice)
• 2 cups shredded iceberg lettuce
• 6 radishes, thinly sliced
• 1 cup green peas
• 2 thinly sliced ​​green onions
• 1/2 small cucumber, peeled, seeded and thinly sliced

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

long-grain rice, cod, halibut, red snapper, Anchovies, radish, sugar snap peas, cucumbers, ginger root, shallots, garlic, fish sauce, brown sugar, ground cayenne pepper, iceberg lettuce, tamarind, cilantro

We recommend

Preparation:

Step 1
• Cook the rice in a large pot of salted boiling water until tender. Drain and keep warm.
Step 2
• In a soup pot, combine the puree, cayenne pepper, fish sauce, and clam juice and bring to a boil. Add the fish and simmer for 5 minutes. Add the rice and simmer for 2 minutes.
  
  Remove the soup from the heat and stir in the lettuce, radishes, and peas. Ladle the soup into bowls and serve garnished with green onions, cilantro leaves, and cucumber.

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