Description
A simple fish soup with Chinese celery and tomatoes, this quick recipe pairs perfectly with steamed rice for a complete meal.
Ingredients
Units
Scale
- 1 1/2 liters water/chicken stock/fish stock
- 1 1/2 lbs whole fish or 1 lb fish fillets
- 1 stalk Chinese celery
- 2 large tomatoes (quartered)
- 3 tablespoons vegetable oil
- 3 garlic cloves (peeled and minced)
- 1/4 cup fish sauce
- 1 tablespoon granulated white sugar
- 1 tablespoon chicken bouillon powder
- Juice of 2 limes
Instructions
- Prepare Chinese celery: Separate leaves from stalks, then cut into bite-size pieces. For the thicker stalks, use a vegetable peeler to remove the fibers. This will make them tender and easier to eat
- Prepare Aromatics: In a medium pot, coat the bottom with vegetable oil and heat on medium high. Add garlic. Saute until fragrant and lightly browned.
- Add Stock and Fish: Add stock/water and fish. Bring to a boil then turn. Cook for 10-15 minutes.
- Add Vegetables: Add celery stalks and tomatoes. Cook for about 2 more minutes or until stalks are tender.
- Season the Soup: Season with fish sauce, sugar, chicken bouillon powder and limes.
- Prep Time: 15
- Cook Time: 20
- Category: Soup
- Method: Stovetop
- Cuisine: Vietnamese