FISH SOUP AND RICE

Fish Soup and Rice image

Provided by Chef Kate

Categories Vegetable

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 12

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1 (2 -3 lb) fish, whole (if not the Australian "blue bone , any large, firm-fleshed white fish)
1 stalk celery, chopped
3 tomatoes, chopped
1 cup chopped onion
2 stalks lemongrass
1 tablespoon soy sauce (or to taste)
1/2 tablespoon white vinegar
1 tablespoon turmeric
water
1 teaspoon salt
1 tablespoon cornstarch
3 cups steamed rice

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