- 1 whole branzino or black bass (1 lb.), filleted, skeleton and head saved in one piece*
- About 1 tbsp. Vietnamese or Thai fish sauce
- 1 teaspoon cornstarch
- 3 tablespoons vegetable oil
- 1 cup thinly sliced shallots (from about 3 large)
- 1 teaspoon minced garlic
- 2 cups diced fresh or canned tomatoes, with juice
- 1 piece fresh ginger (1 in. by 2 in.), cut into 1/4-in.-thick coins
- 1 Thai or serrano chile, stemmed and sliced on the diagonal
- 2 teaspoons lime juice
- 1/3 cup chopped fresh cilantro
- 2 tablespoons Toasted Garlic
- calories 105
- caloriesfromfat 51 %
- protein 5.1 g
- fat 6.3 g
- satfat 0.8 g
- carbohydrate 7.2 g
- fiber 0.4 g
- sodium 261 mg
- cholesterol 14 mg
How to Make It
Slice fish fillets into 1-in.-wide strips and place in a bowl. Add 1 tbsp. fish sauce and the cornstarch and toss to coat evenly.
Heat oil in a large pot over medium heat. Add shallots and cook, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook another 30 seconds. Add tomatoes, ginger, chile, fish skeleton and head, and 2 qts. water; increase heat to high and bring to a simmer. Lower heat to a low simmer and cook, uncovered, 1 hour. Remove fish skeleton and head and discard.
Add fish strips and lime juice just before serving, then simmer 3 to 5 minutes, until fish is opaque throughout. Taste broth and add more fish sauce if you like.
Ladle into warmed soup bowls and top with cilantro and toasted garlic. Serve immediately.
*A fishmonger can fillet the fish for you, but be sure to ask for the bones and head--they give rich flavor to the soup.
Note: Nutritional analysis is per cup.