Name: Sweet-and-Sour Thai Fish Soup
Prep time: P0Y0M0DT0H35M0.000S
Cook time: P0Y0M0DT0H7M0.000S
Total time: P0Y0M0DT0H42M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 1 cup uncooked long-grain rice; 4 shallots, peeled and coarsely chopped; 1 garlic clove, minced; 1/2 cup chopped cilantro, plus 1/4 cup cilantro leaves; 1 tablespoon grated fresh ginger; 1 tablespoon tamarind paste, softened with 2 tablespoons water, (use 1 tablespoon lime juice if tamarind paste is not available); 1 anchovy fillet; 2 teaspoons brown sugar; 1/8 teaspoon cayenne; 1 teaspoon fish sauce; 3 cups clam juice; 1 to 2 pounds white fish fillets (cod, halibut, or snapper), skinned and cut into 1-inch pieces; 2 cups shredded iceberg lettuce; 6 radishes, thinly sliced; 1 cup snow peas; 2 scallions, sliced; 1/2 small cucumber, peeled, trimmed, seeded, and cut into thin julienne strips

Directions

In a large pot of salted, boiling water, cook rice until tender. Drain, set aside, and keep warm.
In a food processor or blender, combine shallots, garlic, chopped cilantro, ginger, tamarind paste, anchovy, and brown sugar and puree until smooth.
In a soup pot, combine puree, cayenne, fish sauce, and clam juice and bring to a boil. Add fish and let simmer for 5 minutes. Add rice and simmer for 2 minutes. Remove soup from the heat and stir in lettuce, radishes, and snow peas. Ladle soup into bowls and serve sprinkled with scallions, cilantro leaves, and cucumber.

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Sweet-and-Sour Thai Fish Soup

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