Recipe - Hot And Sour Eggs In A Noodle Nest

One fourth cup Fish sauce; (nuoc mam)
2 teaspoon Fish sauce; (nuoc mam)
1 teaspoon Fresh ginger root; minced
One half teaspoon Turmeric
2 Whole cod fillets; 10 oz
each
2 Stalks lemon grass; tender
bulbs only
1 md Tomato; quartered
One fourth cup Lime juice; fresh
One half teaspoon Lime zest
1 small Chiles serranos; Julienned
2 lg Scallions
2 tablespoon Cilantro; fresh is vital
One half teaspoon White pepper; freshly ground
6 cup Rice, cooked; preferably
Jasmine
5 cup Boiling water

In small bowl combine 2 teaspoons of fish sauce, ginger, and turmeric. rub
the fish on both sides w/ this mixture and let stand for 5 min. In a
nonreactive sauce pan, bring 5 cups water and lemon grass to a simmer over
medium heat and then simmer the fish for c. 4 min or till just cooked
through. transfer the fish to a plate to cool slightly. remove the skin and
separate each peice into 2 peices (4 total). bring the soup back to a
simmer and add all remaining ingredients (except the fish). and simmer for
3 min. set a piece of fish in each bowl and ladle hot soup over fish. serve
w/ jasmine rice.
Recipe By : Food & Wine Magazine

Posted to MCRecipe Digest V1 #268

Date: Tue, 29 Oct 1996 20:23:10 0500

From: kmeade@IDS2.IDSONLINE.COM (The Meades)