Hot and Sour Garlic Chive Soup with Tofu
INGREDIENTS:
1/2 lb Mahi-mahi or other firm,
-white-fleshed fish
2 Garlic cloves, finely
-chopped
3 Thin slices of ginger
1/4 c Fish sauce
2 Stalks lemon grass, cut into
-1 inch pieces and split
2 Shallots, diced
Chile peppers, red or green,
-sliced , up to six
1/2 c Sliced baby mushrooms
4 c Water
1 ts Fish stock (use chicken
-stock in a pinch) ?????
1/4 Thinly sliced green pepper
-(up to 1/2)
1/3 c Lime juice (lemon will do)
1 ts Black chile paste
-(substitute soy sauce mixed
-to a paste with chili
-powder, if you can't get
-black chile paste)
1 tb Chopped coriander leaves
1/2 lb Mahi-mahi or other firm,
-white-fleshed fish
2 Garlic cloves, finely
-chopped
3 Thin slices of ginger
1/4 c Fish sauce
2 Stalks lemon grass, cut into
-1 inch pieces and split
2 Shallots, diced
Chile peppers, red or green,
-sliced , up to six
1/2 c Sliced baby mushrooms
4 c Water
1 ts Fish stock (use chicken
-stock in a pinch) ?????
1/4 Thinly sliced green pepper
-(up to 1/2)
1/3 c Lime juice (lemon will do)
1 ts Black chile paste
-(substitute soy sauce mixed
-to a paste with chili
-powder, if you can't get
-black chile paste)
1 tb Chopped coriander leaves
Bone the fish and cut into 1 1/2 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, medium-bodied, with a clean, crisp finish. Gooseberry and spice flavors predominate.
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, medium-bodied, with a clean, crisp finish. Gooseberry and spice flavors predominate.