Location: Plugging 'But Holes
|REPOSTING DUE TO PHOTOBUCKET
There's nothing I like better on a cold day or early morning than a nice bowl of steamy hot soup, especially one that incorporates fresh seafood. This one is a recipe that I have made time and time again and is always a favorite and is simple but especially flavorful. It's even better when you use fresh fish you caught.
For this recipe, you will need:
1 white fleshed fish (rockfish, striper, tilapia, etc) about 2 -3 lbs cut into large pieces for frying. For this recipe, I used fresh caught rockfish.
6-8 cups of chicken broth. Either fresh made or low sodium canned.
couple slices of ginger
1/2 - 1 lb of fresh baby bok choy. cut into large sections/wedges. Amount depends on your liking but i like a lot so I put as much as will fit in the pot.
4-6 table spoons of fish sauce (more/less to your liking). I prefer 3 crabs brand.
Vegetable or canola oil for frying.
That's it, but I guarantee it's super good. Just make sure you use the freshest fish or the flesh may flake off instead of stay on.
Heat oil in frying pan to medium high/high.
Take fish pieces, pat dry.
Add fish to oil, fry until golden brown. Do not overcook, you want the fish to be crispy outside and tender and still moist inside.
Meanwhile, while you're frying fish, prepare stock. If you are making stock from scratch I suggest you prepare this part in advance as it will require some time to get good flavored stock. If you are using can, just empty the canned stock into a large pot and bring to boil and add ginger slices.
Add the baby bok chok, bring to boil, once boiling, turn down heat to simmer. This should take no more than 3-4 minutes.
When the fish is done frying, add to pot of stock, simmer for 3-5 more minutes. There will be some residual oil from the fried fish on top of the stock, just skim it off with your ladle.
It should look like this at the end.
Serve over rice in a bowl and enjoy.
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