Asian Fish Soup Recipes

Steps:

• Rinse fish with lemon juice; drain.
• Bring water to a boil in a large bowl. Add fish; simmer until soft, about 30 minutes. Strain fish, reserving broth. Let fish cool. Remove bones, trying to keep large pieces of fish intact.
• Bring broth to a boil. Add green bananas, pumpkin, potatoes, corn, carrots, okra, scallions, chile pepper, garlic, salt, pepper, and thyme. Bring back to a boil. Reduce heat to low; simmer until potatoes are almost tender, about 10 minutes. Stir in fish. Simmer until flavors combine, about 5 minutes more.
• Remove soup from heat and let stand before serving, about 30 minutes. Discard chile pepper.

Steps:

• Bring water to a boil with the bouillon in it.
• Lower to a simmer. Stir frequently until bouillon is dissolved.
• Add rest of ingredients(cut crabmeat into chunks) except scallions, lime and optional ingredients.
• Simmer for another 20 minutes. Remove from heat, add scallion whites and let stand another 15 minutes, covered before serving.
• In soup bowls, place either rice or noodles, add soup and a splash of lime.
• Garnish with scallion greens and enjoy!
• This reheats nicely so can be made early in the day. It also can be frozen without the rice or noodles. Add rice or noodles when reheating.
• Please do not add salt or soy sauce while cooking as the bouillon cubes already contain sodium.
• **If you are lucky enough to have fresh uncooked shrimp shells available(I save and freeze them), crush them into a paste with a bit of water and use them in place of bouillon. Taste after fifteen minutes of simmering, adding 1 tbls soy sauce & then add one or two bouillon cubes as needed.
• **Fish balls are about one inch balls made from fish,seasonings. There are many different types to choose from.
• All ingredients are available in Asian markets.

Steps:

• Bring the water and clam juice to a boil over high heat in a large soup pot with the scallion whites, lemongrass, ginger, garlic, and chili paste. Cover and adjust the heat to maintain a simmer, and cook for 10 minutes. Add the fish sauce.
• Slice the fish into large chunks and add to the broth with the mushrooms and carrots. Cook over medium heat, uncovered, until the fish is opaque and cooked through, about 4 minutes. (Remove and discard lemongrass.) Stir in the cilantro and scallion greens and season with salt. Spoon into warm bowls and serve with lime wedges.

Steps:

• Marinate fish with lime juice and cayenne pepper in non-reactive container. Heat vegetable oil in large kettle over medium-high heat. Add onion, celery, cabbage, ginger and garlic; saute for 1 minute. Sprinkle with curry powder and salt. Reduce heat to medium and saute for 4 more minutes or until onion is tender. Add chicken stock; bring to boil over high heat. Stir in rice and bring back to boil. Reduce heat to low, cover and simmer for 10 minutes. Add fish and soy sauce; simmer for 3 minutes more or until fish pieces are opaque. Stir in spinach. Add dark sesame oil. Ladle into bowls. Top with celery or cilantro leaves, if desired.

Steps:

• Thinly slice the boneless fish and soak in the marinade.
• Shred the lettuce and set aside.
• Cook the ginger, oil and salt just until the ginger begins to brown a little bit. Add to the soup stock and bring to a heavy simmer.
• Just prior to serving, drain the marinade from the fish and add the fish to the soup pot, all at once, along with the lettuce and the rice wine or sherry.
• Bring back to a full simmer, then remove from stove.
• Do not overcook the soup.
• Add a few drops of sesame oil and pepper for garnish, and serve immediately.