Rice Soup With Fish Ginger And Onion Recipes

RICE SOUP WITH FISH, GINGER, AND ONION

Steps:

• Run your thumb along the top of the fish fillet to check for errant bones. If you find some, cut along each side of the line of bones, cutting as close to the bones as possible to avoid waste, and discard the thin strip containing them. Slice the fish into pieces about 2 inches long, 1 inch wide, and 1/8 inch thick, angling your knife if necessary to get the needed width.
• To remove some of the harshness of the onion, put it in a bowl and add hot tap water to cover. Let sit for 5 minutes, then drain and rinse under cold water.
• To make the marinade, in a bowl, combine the salt, sugar, oil, fish sauce, vinegar, ginger, and cilantro. Add the fish and onion and use your hand to mix gently. Set aside for 30 minutes at room temperature to allow the fish to absorb the other flavors and turn slightly opaque. The fish may be refrigerated for several hours, but it should sit at room temperature for 20 minutes before serving to take the chill off.
• In a saucepan, bring the rice soup almost to a boil over medium heat, stirring occasionally to prevent scorching. Meanwhile, divide the fish among the soup bowls, leaving any liquid behind. Ladle the hot soup over the fish. Garnish with scallion and pepper before serving. Before eating, tell diners to stir the fish from the bottom to ensure that it cooks in the hot soup and the flavors are well mixed.

BURMESE CHICKEN-COCONUT SOUP (OHN NO KYAWSWE)

Steps:

• Place 1/2 chopped onion, ginger, garlic, and 1/4 cup water into a blender and puree until smooth. Soak rice noodles in a bowl of lukewarm water for about 30 minutes.
• Season chicken thigh meat lightly with salt and black pepper in a bowl and set aside. In a separate small bowl, whisk 1 cup of chicken broth into the chickpea flour. Reserve remaining 2 cups chicken broth for a later step.
• Heat vegetable oil in a skillet over medium-high heat. Stir in chicken pieces and cook, stirring frequently, until lightly browned. Remove the chicken pieces with a slotted spoon and set aside. Reduce heat to medium and add 1 1/2 sliced onions to the pan. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the turmeric, paprika, and cayenne pepper.
• In a medium stockpot, combine cooked chicken and any juices that have accumulated, browned onions, onion and ginger puree, and remaining 2 cups of chicken broth. Carefully add chickpea flour and broth mixture, stirring quickly so that the flour doesn't clump.
• Bring the pot to a boil; reduce the heat to low and simmer, uncovered, for 15 minutes.
• Stir in the coconut milk and cook just until heated through. Divide the soaked rice noodles among 5 large soup bowls. Ladle the soup over the rice noodles in the bowls and garnish each bowl with lemon wedges, green onions, hard-cooked eggs, cilantro, fish sauce, fried noodles, and curry powder.

FISH SOUP AND RICE

Steps:

• Remove flesh from fish and chop into chunks and reserve.
• In a large pot, place cleaned fish head and bones.
• Twist lemongrass stalks and tie in a knot. Beat them to release flavour before adding to the pot.
• Cover with at least three inches of water, bring to a boil and simmer for 30 to 45 minutes.
• Strain liquid, discarding solids.
• Return fish broth to pot, add chopped vegetables, soy sauce, vinegar and, if necessary, water to cover.
• Add chunks of fish, turmeric and salt to taste and cook over moderate heat until fish is cooked.
• To thicken the soup, mix a tablespoon of cornstarch with water to a paste then add to the soup.
• Serve poured over steamed rice or with rice on the side, as preferred.