FISH SOUP (4 servings

• Gluten free

• Seafood

  • 2 lbs Swai or sole fillet or any delicate white fish

• Produce

  • 1 Large bunch Cilantro, leaves
  • 1 Cilantro
  • 2 cloves Garlic
  • 1 2-inch piece Ginger
  • 1 Lime, Juice of
  • 5 Roma tomatoes
  • 5 Shallots
  • 1 Thai chili, red

• Condiments

  • 1 Fish sauce
  • 2 tsp Fish sauce

• Baking & Spices

  • 2 tbsp Cornstarch

• Oils & Vinegars

  • 3 tbsp Grape seeds oil or oil

• Liquids

  • 8 cups Water

Found on whattocooktoday.com

Description

Ingredients

• 2 lbs of swai or sole fillet or any delicate white fish (cut into 2-inch pieces)
• 5 shallots (peeled and thinly sliced)
• 2 cloves garlic (peeled and finely minced)
• 5 Roma tomatoes (seeded and diced)
• 1 2-inch piece of ginger
• 8 cups of water
• Juice of 1 lime
• 1 red Thai chili (seeded if you like and finely chopped)
• Large bunch of cilantro leaves
• 3 Tbsp of grape seeds oil or oil of your choice
• Fish sauce to taste
• Cilantro leaves for garnishing
• 2 Tbsp of cornstarch
• 2 tsp of fish sauce

Directions

• Place the fish fillet in a large mixing bowl. Add in the corn starch and fish sauce and use clean hand to toss the fish to let the corn starch and fish sauce coat the fillet pieces. Set aside while you prepare the other things
• Preheat a large heavy-bottom pot with some oil. Add in the shallots and saute until it is fragrant and soft, about 5 minutes. Add in the garlic, ginger, tomatoes, and chili and saute for another 1 minute. Add in 8 cups of water and bring to a boil. Then lower the heat and let it simmer for about 30-45 minutes until the tomatoes are soft. You can prepare ahead up to this point
• When ready to serve the fish soup, bring the soup back to a gentle simmer and add in the fish fillet and lime juice and let it cook for about 5 minutes. The fish should be cooked through by then. Have a taste and add more fish sauce to your liking
• Ladle soup into serving bowl (family style) or individual serving bowl, and garnish with cilantro just before serving