Carlo brought some fish fillets from home and we were thinking of how to cook them. First we tried tempura flour - didn't turn out that well. Then he tried the egg+flour fry, which was pretty nice (just a bit bland, in a no-salt kinda way :P), but I wanted the fish to be cooked in liquid - like curry or something. I didn't have the curry powder for seafood, so that idea had to go.
And then I decided to make fish soup. And after looking around the net for a quick+easy recipe, I found one. After modifying it to suit what I have in my cabinet/fridge, came up with this. And Carlo approves! :D
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Original recipe from from here.
Ingredients
- Oil, just enough for sauteeing
- 3 cloves of garlic, smashed/sliced
- 1 shallot, chopped finely
- 2cm^3 of ginger, smashed/sliced
- Fish fillet, washed and cut in big chunks (rub a bit of salt on it while preparing the other stuff)
- Boiled water
- 1 cube chicken stock
- 1 large carrot, sliced
- 2cm^3 of galangal, sliced
- 1 big onion, half sliced, half diced.
- Salt
- Black pepper
- A few pinches of fennel
- Sweet basil
- A few cardamoms
- Heat the pot and add oil just enough to cover the surface.
- When oil is heated, sautee garlic, shallot and ginger until they give of a nice smell & slightly brown.
- Add chunks of fish in the pot by just resting them on the sauteed ingredients. Let one side of the fillet turn white and slightly harden, then turn it carefully to 'whiten' the other side.
- Add boiled water into the pot, then chicken stock. Stir well.
- After a few minutes, add in carrots, galangal and onion. Stir.
- Add in salt, black pepper and fennel.
- Allow soup to cook for about 15 minutes, then add in cardamom and sweet basil for the final 10 minutes.
- Serve it while it's hot! :)
Will post photo(s) later.
