Fish Soup And Rice Recipes
FISH SOUP AND RICE
This is a recipe by Agnes Pigram of Broome, Australia(and the name of a song written by her son and performed by the Pigram Brothers).
Provided by Chef Kate
Categories Vegetable
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove flesh from fish and chop into chunks and reserve.
- In a large pot, place cleaned fish head and bones.
- Twist lemongrass stalks and tie in a knot. Beat them to release flavour before adding to the pot.
- Cover with at least three inches of water, bring to a boil and simmer for 30 to 45 minutes.
- Strain liquid, discarding solids.
- Return fish broth to pot, add chopped vegetables, soy sauce, vinegar and, if necessary, water to cover.
- Add chunks of fish, turmeric and salt to taste and cook over moderate heat until fish is cooked.
- To thicken the soup, mix a tablespoon of cornstarch with water to a paste then add to the soup.
- Serve poured over steamed rice or with rice on the side, as preferred.
Nutrition Facts : Calories 205.6, Fat 0.7, SaturatedFat 0.2, Sodium 848.7, Carbohydrate 44.5, Fiber 2.7, Sugar 4.5, Protein 5
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