Monday, December 5, 2011

Vietnamese Fish Soup


If, mind you, if you don't dare to explore, sorry to say, you will end with the same routiness food eating. Basically, rotating between the same dishes back and forth, to and fro. Its really fine, if you and your family have nothing against it. Go ahead. After all, the choice is ours? In my house on the contrary, there's possibly no complains as well to the the same dishes. But I, yes I, I personally have qualms. Not only I loose my appetite eating my own cooking, I actually long for a change. Something new which can trigger my hungriness. Furthermore, a new dish not necessarily have to be a break through. It can be anything. Anything for the matter for me, even a different kinda soup (Chinese Chicken Meatball Soup, Mixed Vegetable Soup & Chicken Vegetable Soup), and fish of course is the fondness for the love of my life, my other half-half (Grilled Salmon, Assam Fish Curry, Malaysian Indian Fish Curry, Grilled Fish In Banana Leaf, Egg Fish Roll & Shark Curry). Soup too, okay, maybe not a splendid fondness, but when its one which will tickle his taste buds explosively, my man is food and loving me fine (Mutton Soup). For staying true to our wild and heavy duty Indian palates, I made this Vietnamese Soup (Lamb Pho). Simplicity to easy cooking still my motto and as you will noting, affordable, our local Asian Malaysian ingredients (Kerala Fish Fry, Hong Kong Style Steamed Fish & Thai Green Fish Curry). Vietnamese Fish Soup. A mixed bag of spiciness, tanginess, sweetness and saltiness.  

Ingredients
400g threadfin/kurau fish - cut into bite sizes
1 inch ginger - crushed/smashed
4 shallots - crushed/smashed
1 lemongrass - bruised
1/2 tbsp lemon juice (or as needed)
3 to 4 birds eye chillies - optional
1/2 tbsp fish sauce
2 stalks spring onion - cut into 1 inch length
Palm sugar - a tiny piece
1 tbsp oil
1/2 liter of water
Salt to taste

Method:
Mix fish with crushed ginger, shallots and smashed lemongrass.
Heat oil and lightly fry fish for aroma relieving.
Pour water and simmer to cook fish.
Season with salt.
Add chillies.
Stir and simmer for another minute.
Remove from heat, garnish with spring onion.


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21 comments:

  1. Simple, beautiful and healthy!! Looks wonderful~

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  2. yummylicious nava.. the fish look's so tempting!!

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  3. The lemongrass and the fresh fish in this dish does make me want to try it. I don't come across fresh fish, so consider yourself lucky to have easy access to healthy and tasty seafood. Great post!

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  4. Ooh...my best friend know how to cook this . Her recipe very similar to yours

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  5. This soup looks delicious. I bet it is perfect when you have a cold!

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  6. I adore sour fish soup, I had something very similar in China. Great recipe, I'll have to try making this at home!

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  7. Never had a fish soup.I wonder how it will taste like.

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  8. What a delicious and comforting soup! Love this kind of fish soup Nava! This is similar to a Filipino dish called sinigang where we use tamarind or kalamansi(Filipino lime) to make it sour.

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  9. Zesty and spicy--this looks perfect!

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  10. Hi Nava! At first, I thought, "not to my taste", but then I read your ingredients list and it sounds delicious! Sadly, with my fish allergy I can't indulge, but what a delightful soup! You've won me over with this one!

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  11. Looks comforting and delicious!Perfect for Winter.

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  12. Yum. Yum. Nice soup! Psst... what a wonderful job you are doing with your blog Nava. Thanks for dropping by mine. :)

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  13. hi nava, i like this, more like an appetizer, bacause of the sour taste.. have a nice day

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  14. Thanks all you great people for the comments and sharing your thoughts.

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  15. This looks similar to our fish sinigang here is my recipe http://wp.me/pMp9M-g2, but instead of lemons we use tamarind as the souring agent

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  16. I do love sour soups, they add a zing to your day.

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  17. YUMMY YUMMY YUMMY!!!! I think this one is the easiest to try!

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  18. I am always up for a good soup :)

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