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    Monday, November 09, 2015

    Asian fish broth with rice vermicelli Recipe

      Asian fish broth with rice vermicelli Recipe


        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

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     Asian fish broth with rice vermicelli Recipe


        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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    Item Reviewed: Asian fish broth with rice vermicelli Recipe Rating: 5 Reviewed By: Mrs. Chef
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