Simple Fish Soup Recipe – Sunset Magazine

Name: Simple Fish Soup Recipe – Sunset Magazine
Ingredients: 1 whole branzino or black bass (1 lb.), filleted, skeleton and head saved in one piece*; About 1 tbsp. Vietnamese or Thai fish sauce; 1 teaspoon cornstarch; 3 tablespoons vegetable oil; 1 cup thinly sliced shallots (from about 3 large); 1 teaspoon minced garlic; 2 cups diced fresh or canned tomatoes, with juice; 1 piece fresh ginger (1 in. by 2 in.), cut into 1/4-in.-thick coins; 1 Thai or serrano chile, stemmed and sliced on the diagonal; 2 teaspoons lime juice; 1/3 cup chopped fresh cilantro; 2 tablespoons Toasted Garlic

www.sunset.com

Light & zesty Vietnamese-inspired fish soup with a brothy base and flavorful vegetables—perfect to stimulate your appetite! [1 hr 45 mins]

View full recipe on www.sunset.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.sunset.com.

Share this recipe:

Cooking tools:

Chef's knife
Cutting board
Mixing bowl
Measuring spoon
Measuring cup
Pot
Stove
Spoon
Kitchen scale
Saucepan

Ingredients

1 whole branzino or black bass (1 lb.), filleted, skeleton and head saved in one piece*
About 1 tbsp. Vietnamese or Thai fish sauce
1 teaspoon cornstarch
3 tablespoons vegetable oil
1 cup thinly sliced shallots (from about 3 large)
1 teaspoon minced garlic
2 cups diced fresh or canned tomatoes, with juice
1 piece fresh ginger (1 in. by 2 in.), cut into 1/4-in.-thick coins
1 Thai or serrano chile, stemmed and sliced on the diagonal
2 teaspoons lime juice
1/3 cup chopped fresh cilantro
2 tablespoons Toasted Garlic