Burmese-Inspired Soup with Coconut Milk and Fish

 

I’m a latecomer to Food 52, but better late than never, right?  Every Food 52 recipe I’ve tried … and modified … has been fantastic so far! This recipe for Burmese-Inspired Soup with Coconut Milk and Fish is heavily, heavily inspired by this Food 52 recipe for Burmese-Inspired Chicken Braised in Coconut Milk & Turmeric with Sweet Potato. These are the ingredients you will need:

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Bake fish:

  • 1-1/2 lbs white flaky fish — I used frozen filets of wild-caught haddock, thawed
  • 2 teaspoons dried ground ginger
  • 2 teaspoons turmeric
  • 2 teaspoons ground coriander

Combine dried spices in small bowl. Spread spice mixture on both sides of fish filets and place in a baking dish. Sprinkle with salt. Bake for 10-15 minutes at 350-degrees F (time varies, according to thickness of filets). Once filets are cool, store in refrigerator for up to 3 days:

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Make soup:

  • 2-4 garlic cloves, chopped (I only used 2 cloves because my cloves were huge!)
  • 3 small dried chiles, chopped
  • stems from one bunch of cilantro, chopped
  • 2″ piece of fresh ginger, peeled and chopped
  • 1 Tablespoon olive oil (or melted coconut oil)

Combine ingredients in a food processor and pulse until finely chopped:

  •  1 onion, small-diced
  • 1 teaspoon salt
  • 1 Tablespoon olive oil (or melted coconut oil)

Heat oil in 6-quart stock pot and “sweat” the onion with the salt on medium-low heat (as the onion cooks with the salt, it will release its own natural water content and simmer) for about 5 – 7 minutes, stirring periodically. Add pureed cilantro-stem-ginger-garlic-chile-mixture and stir to combine. Allow to cook for about 1-2 minutes, stirring frequently to prevent scorching.

  • 3 cups broth (bone broth, chicken broth, fish stock, etc.)
  • 2 cans of reduced fat coconut milk (13.5 oz. each)
  • 2 Tablespoons fish sauce (I like Red Boat brand)
  • Juice of 1-1/2 limes

Add to onion-mixture and stir to combine. Bring to boil, and then down to a simmer. Taste, and adjust seasoning with salt.

Allow to cool, and store in refrigerator for up to 3 days.

Garnish:

  • 1 peeled shallot, sliced super-thin and pulled-apart into separate rings
  • 3/4 cup neutral oil such as grape seed oil

Heat oil in sauté pan over medium heat. Add the shallots and stir frequently. As the oil continues to heat, the shallots will start to color. When they get to light golden brown, scoop them out of the oil and drain on a paper towel. You want to pull them out of the oil a little before dark brown, as they’ll continue to cook and crisp up on the paper towel. Sprinkle with salt. Once cool, store in a closed container — they can keep at room temperature for 5 days.

  • Lime wedges cut from the other half of the lime from above that you didn’t juice
  • Chopped cilantro
  • Steamed white rice
  • Fresh spinach

Yield: 6 servings

Assembly:

Each night for three nights, I put a handful of fresh spinach in a soup bowl and added a scoop of steamed white rice and a bit of flaked fish, and heated that in the microwave.  Meanwhile, I heated the soup on the stovetop and ladled it into the bowl over the heated rice-fish-spinach. I sprinkled chopped cilantro and a few of the crispy shallots.  I served it with extra chopped cilantro and a few lime wedges, on the side.

DELICIOUS!  Make this!

img_6529#glutenfree #dairyfree

 

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