Title: Hot and Sour Fish Soup
Categories: None
Yield: 2 Servings

1/2 lb Mahi-mahi or other firm,
-white-fleshed fish
2 Garlic cloves, finely
-chopped
3 Thin slices of ginger
1/4 c Fish sauce
2 Stalks lemon grass, cut into
-1 inch pieces and split
2 Shallots, diced
Chile peppers, red or green,
-sliced , up to six
1/2 c Sliced baby mushrooms
4 c Water
1 ts Fish stock (use chicken
-stock in a pinch) ?????
1/4 Thinly sliced green pepper
-(up to 1/2)
1/3 c Lime juice (lemon will do)
1 ts Black chile paste
-(substitute soy sauce mixed
-to a paste with chili
-powder, if you can't get
-black chile paste)
1 tb Chopped coriander leaves

Bone the fish and cut into 1 1/2 inch pieces.

Add the garlic, ginger, fish sauce, lemon grass, shallots, chile peppers,
and mushrooms to the heated stock (or water and chicken stock). Cook gently
for 2 minutes.

Add the fish and green pepper to the soup and gently poach for 2 minutes or
until just cooked.

Place the lime juice and chile paste in a warmed serving bowl. Pour the
soup into the bowl, stir, garnish with coriander and serve.

Recommended wine: Gisborne Fume 1995 (Selak's)

Winemaker's notes: Pale straw color. Bouquet harmonizes smoky oak and
varietal characters into a classic Fume style. On the palate dry,
medium-bodied, with a clean, crisp finish. Gooseberry and spice flavors
predominate.

Posted to FOODWINE Digest 11 Jan 97

From: Leslie Duncan

Date: Sun, 12 Jan 1997 00:07:24 -0500