Filipino fish soup is made from fish such as trout, cod or sea bass. In addition, the soup contains shrimp and hot chili peppers - an original combination with a rich aroma is obtained.
It is necessary
- For four servings:
- - 350 g of fish;
- - 16 fresh unpeeled shrimps;
- - 2 tomatoes;
- - 1 liter of fish broth;
- - 250 ml of dry white wine;
- - 50 g of fresh ginger;
- - 3 tbsp. spoons of fish sauce, brown sugar, tamarind paste;
- - 3 red or green chili peppers;
- - a bunch of basil;
- - salt pepper.
- Additionally:
- - 90 ml coconut vinegar;
- - 3 cloves of garlic;
- - 2 limes;
- - 2 red or green chili peppers.
Instructions
Step 1
Use a wok or a large heavy-bottomed saucepan. Pour in broth and wine, bring to a boil, add fish sauce, sugar, grated ginger, tamarind paste and chili, cut into thin strips. Reduce heat under the dishes, cook the broth for 10-15 minutes. You can find fish sauce in stores that sell ingredients for Japanese cuisine.
Step 2
Rinse fresh tomatoes, cut into small cubes, add to a saucepan, season with salt and pepper to taste.
Step 3
Cut the fish into small pieces, send to the broth along with unpeeled shrimps. Cook Filipino fish soup for 5 minutes.
Step 4
Prepare the sauce to be served with the fish soup by mixing coconut vinegar with minced garlic cloves and setting aside for now.
Step 5
Add half the chopped parsley and basil to the soup bowl. Pour the soup into soup bowls, add a little more herbs to each bowl, serve the ready-made flavorful soup with cooked sauce, chili and fresh lime wedges.
