HOUSE OF ASIA
See the recipe
Fish soup with tomatoes and coriander
Fish sauce is a staple of Thai cuisine; it's used as a base for sauces and as a salt. While the first impression upon smelling the sauce may be unfavorable, it's an indispensable ingredient in many dishes. It enhances the flavor and aroma of dishes, especially fish. If you don't have time to prepare a rich fish stock, simply add a few teaspoons of fish sauce and your flavorful fish soup is ready!
Ingredients
- 60 ml fish sauce
- 200 g white fish fillet (e.g. cod)
- 1 onion, sliced
- 2 cloves of garlic, finely chopped
- 1 cm ginger root, finely chopped
- 2 large potatoes, peeled and cut into wedges
- 1 can of cherry tomatoes
- 600 ml of water
- 2 tablespoons of oil; for frying
- fresh coriander, finely chopped
A method of preparing
- Pour oil into a pot and sauté the onion, garlic, ginger, and potatoes for 5 minutes. Then add water and cook until the potatoes are soft.
- Add the tomatoes with their liquid and fish sauce. Cook for another 5 minutes.
- Finally, add the fish pieces to the broth and cook for another 3 minutes.
- Serve the soup sprinkled with coriander.
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