Asian fish broth with rice vermicelli Recipe
Ingredients
200g rice vermicelli
600mls fish or vegetable stock
2 lemon grass stalks, finely chopped
2 large red chillies, stems removed, thinly sliced
2 green shallots, sliced
2 teaspoons fish sauce
1 tablespoon olive oil
4 (about 650g) boneless fish fillets (like ocean trout, ling, sea perch or Atlantic salmon)
Fresh coriander leaves, to garnish
Lime wedges (optional) to serve
Select all ingredients
Ingredients
200g rice vermicelli
600mls fish or vegetable stock
2 lemon grass stalks, finely chopped
2 large red chillies, stems removed, thinly sliced
2 green shallots, sliced
2 teaspoons fish sauce
1 tablespoon olive oil
4 (about 650g) boneless fish fillets (like ocean trout, ling, sea perch or Atlantic salmon)
Fresh coriander leaves, to garnish
Lime wedges (optional) to serve
Select all ingredients
Asian fish broth with rice vermicelli Recipe
Method
Step 1
Add the rice vermicelli to a large saucepan of boiling water and boil for 3-5 minutes or until softened. (Alternatively, follow packet directions.) Drain and rinse well under hot running water. Set aside and keep warm.
Step 2
Combine fish or vegetable stock, lemon grass, chillies, green shallots and fish sauce in medium saucepan and bring to a simmer over medium heat. Reduce the heat to low.
Step 3
Meanwhile, heat olive oil in a non-stick frying pan over high heat and cook the fish fillets for 2-3 minutes on each side Or until just cooked through.
Step 4
To serve, divide rice vermicelli among warm soup bowls and top each with a fish fillet. Pour simmering stock over fish, then sprinkle with coriander leaves. Serve accompanied by lime wedges, if desired.
Method
Step 1
Add the rice vermicelli to a large saucepan of boiling water and boil for 3-5 minutes or until softened. (Alternatively, follow packet directions.) Drain and rinse well under hot running water. Set aside and keep warm.
Step 2
Combine fish or vegetable stock, lemon grass, chillies, green shallots and fish sauce in medium saucepan and bring to a simmer over medium heat. Reduce the heat to low.
Step 3
Meanwhile, heat olive oil in a non-stick frying pan over high heat and cook the fish fillets for 2-3 minutes on each side Or until just cooked through.
Step 4
To serve, divide rice vermicelli among warm soup bowls and top each with a fish fillet. Pour simmering stock over fish, then sprinkle with coriander leaves. Serve accompanied by lime wedges, if desired.
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