Southeast Asian Fish Soup

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I am writing this review as my husband is finishing the dishes from making it so it obviously made an impression. We are lucky enough to live very near an international marketplace with all of the ingredients for this soup. The shopping list was long but we had fun finding all of the ingredients. We substituted chilean sea bass for the snapper which was AWESOME. We also added some beautiful oyster mushrooms which was great. We doubled the sambol olek chili sauce which gave it quite a kick. My husband raved about it the whole time he was eating it and we both agreed it belonged in an upscale thai restaurant.

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Flavorful version of Filipino Sabau. I recommend adding a tablespoon of Soy Sauce at the end. It is very filling and extremely low fat!

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I'm not sure why this was rated Medium difficulty. I found it really easy. All you do is chop and add the ingredients. It was super-fast, reasonably cheap [I used whatever white fish was on sale at Whole Foods], and had a fantastic flavor. The lime served at the table is nearly crucial. It had a good flavor without it, but it really popped with the lime added.

Also, I think they were horribly mistaken when they said it had 26 g fat. There's just no way. There's no fat added at all, and it's not like there's hardly any in the fish. I really loved this recipe.