Fish Soup And Rice

1. 1

   Remove flesh from fish and chop into chunks and reserve.

2. 2

   In a large pot, place cleaned fish head and bones.

3. 3

   Twist lemongrass stalks and tie in a knot. Beat them to release flavour before adding to the pot.

4. 4

   Cover with at least three inches of water, bring to a boil and simmer for 30 to 45 minutes.

5. 5

   Strain liquid, discarding solids.

6. 6

   Return fish broth to pot, add chopped vegetables, soy sauce, vinegar and, if necessary, water to cover.

7. 7

   Add chunks of fish, turmeric and salt to taste and cook over moderate heat until fish is cooked.

8. 8

   To thicken the soup, mix a tablespoon of cornstarch with water to a paste then add to the soup.

9. 9

   Serve poured over steamed rice or with rice on the side, as preferred.

No additional tips available.