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| Sweet-and-Sour Thai Fish Soup |
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1 C uncooked long-grain rice |
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4 shallots, peeled and coarsely chopped |
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1 garlic clove, minced |
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1/2 C chopped cilantro, plus 1/4 C cilantro leaves |
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1 T grated fresh ginger |
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1 T tamarind paste, softened with 2 T water, (use 1 T lime juice if tamarind paste is not available) |
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1 anchovy fillet |
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2 tsp. brown sugar |
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1/8 tsp. cayenne |
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1 tsp. fish sauce |
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3 C clam juice |
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1 to 2 lbs white fish fillets (cod, halibut, or snapper), skinned and cut into 1-inch pieces |
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2 C shredded iceberg lettuce |
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6 radishes, thinly sliced |
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1 C snow peas |
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2 scallions, sliced |
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1/2 small cucumber, peeled, trimmed, seeded, and cut into thin julienne strips |
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In a large pot of salted, boiling water, cook rice until tender. Drain, set aside, and keep warm. |
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In a food processor or blender, combine shallots, garlic, chopped cilantro, ginger, tamarind paste, anchovy, and brown sugar and puree until smooth. |
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In a soup pot, combine puree, cayenne, fish sauce, and clam juice and bring to a boil. Add fish and let simmer for 5 minutes. Add rice and simmer for 2 minutes. Remove soup from the heat and stir in lettuce, radishes, and snow peas. Ladle soup into bowls and serve sprinkled with scallions, cilantro leaves, and cucumber. |
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recipe from: foodtv.com, 10/15/03
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