Recipe - Hot And Sour Fish Soup

One half pound Mahimahi or other firm,
whitefleshed fish
2 Garlic cloves, finely
chopped
3 Thin slices of ginger
One fourth cup Fish sauce
2 Stalks lemon grass, cut into
1 inch pieces and split
2 Shallots, minced
Chile peppers, red or green,
cut or sliced up , up to six
One half cup Sliced baby mushrooms
4 cup Water
1 teaspoon Fish stock (use chicken
stock in a pinch) ?????
One fourth Thinly cut or sliced up green pepper
(up to 1/2)
1/3 cup Lime juice (lemon will do)
1 teaspoon Black chile paste
(substitute soy sauce mixed
to a paste with chili
powder, if you can't get
black chile paste)
1 tablespoon Chopped coriander leaves

Bone the fish and cut into 1 One half inch pieces.

Add the garlic, ginger, fish sauce, lemon grass, shallots, chile peppers,
and mushrooms to the heated stock (or water and chicken stock). Cook gently
for 2 minutes.

Add the fish and green pepper to the soup and gently poach for 2 minutes or
until just cooked.

Place the lime juice and chile paste in a warmed serving bowl. Pour the
soup into the bowl, stir, garnish with coriander and serve.

Recommended wine: Gisborne Fume 1995 (Selak's)

Winemaker's notes: Pale straw color. Bouquet harmonizes smoky oak and
varietal characters into a classic Fume style. On the palate dry,
mediumbodied, with a clean, crisp finish. Gooseberry and spice flavors
predominate.

Posted to FOODWINE Digest 11 Jan 97

From: Leslie Duncan duncan@VIANET.ON.CA

Date: Sun, 12 Jan 1997 00:07:24 0500