Name: Asian fish broth with rice vermicelli
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Cuisine: asian
Ingredients: 200g rice vermicelli; 600ml fish stock or Massel vegetable liquid stock; 2 lemon grass stalks, finely chopped; 2 large red chillies, stems removed, thinly sliced; 2 green shallots, sliced; 12.20 gm fish sauce; 18.20 gm 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

Asian fish broth with rice vermicelli

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Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Spicy Asian herb-infused fish and vermicelli soup.

Ingredients:

200g rice vermicelli
600ml fish stock or Massel vegetable liquid stock
2 lemon grass stalks, finely chopped
2 large red chillies, stems removed, thinly sliced
2 green shallots, sliced
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

Instructions:

Boil the rice vermicelli in a large saucepan of boiling water for 3-5 minutes or until softened. Drain, rinse well under hot running water, and set aside to keep warm.
In a medium saucepan, simmer fish or vegetable stock with lemongrass, chilies, green shallots, and fish sauce over medium heat. Then, reduce heat to low.
Heat olive oil in a non-stick frying pan over high heat and sear fish fillets for 2-3 minutes per side or until cooked through.
When ready to serve, portion rice vermicelli into heated soup bowls and place a fish fillet on top of each. Drizzle hot stock over the fish and garnish with fresh coriander leaves. Serve with lime wedges on the side, if preferred.

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