Today’s recipe the Fish Soup with Lemongrass will be coming directly from a recipe book called Little Vietnam by Nhut Huynh and it is one of the first recipes I will try from this amazing book. I chose this dish as I love noodle soup dishes, they are full of flavour and aroma, I think I won’t go wrong on this one.
- One whole snapper (or barramundi, or perch), about 1 lb (500g) cleaned, scaled and head and tail discarded)
- 1 tbsp oil
- 1/2 red onion, cut into thin wedges
- 8 1/2 cups (2 liters) fish stock (use chicken stock, vegetable stock or water for a less fishy flavor, if you prefer)
- 1 lemongrass stalk, tied in a knot and bruised
- 3 1/2 oz (100g) Asian celery, stalks cut into 1 1/4 in (3cm) lengths and leaves chopped and reserved
- 2 ripe tomatoes cut into thin wedges
- 5 green onions (scalions), white parts only, cut into 2-in (5-cm) lengths (green tops reserved for another use)
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- Steamed rice or rice vermicelli and lemon or line wedges, to serve
- Rub the fish all over with the salt, then rinse and pat dry with paper towels. Cut widthwise into five or six pieces
- Heat the oil in a large saucepan over medium heat and cook the onion for 1-2 minutes or until translucent. Add the stock and lemongrass, then bring to a boil and add the fish. Add the celery stalks and return to a boil, skimming the surface to remove any scum.
- Cook for 5 minutes, then add the tomatoes and green onions. Don’t stir as this will break up the fish pieces and you want to keep them intact; instead gently tilt the pan to mix the ingredients. Add the sugar, fish sauce and celery leaves. Serve immediately with rice or noodles and a squeeze of lemon or lime juice.