 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
|
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). Ingredients:
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 |
Directions:
1. Remove flesh from fish and chop into chunks and reserve.
2. In a large pot, place cleaned fish head and bones.
3. Twist lemongrass stalks and tie in a knot. Beat them to release flavour before adding to the pot.
4. Cover with at least three inches of water, bring to a boil and simmer for 30 to 45 minutes.
5. Strain liquid, discarding solids.
6. Return fish broth to pot, add chopped vegetables, soy sauce, vinegar and, if necessary, water to cover.
7. Add chunks of fish, turmeric and salt to taste and cook over moderate heat until fish is cooked.
8. To thicken the soup, mix a tablespoon of cornstarch with water to a paste then add to the soup.
9. Serve poured over steamed rice or with rice on the side, as preferred.
|
|