Ingredients
- 1 1/2 lb sea bass
Tom Yum Soup (base)
- 1 onion sliced
- 1 stalk lemongrass chopped
- 4 oz ginger sliced
- 1 whole garlic bulb cut in half
- 2 pc star anise
- 1 whole jalapeno sliced
- 3.5 oz tom yum paste
- 2 cups chicken stock
- 2 cans coconut milk
- 6 oz sea bass scrapes, skin, bones
- 1 lime zested and juiced
- 2 tbsp sriracha
- 1 oz cilantro
- 1 oz mint
- 2 tbsp sesame oil
- salt to taste
Vegetables for soup
- 1 red pepper large diced
- 1 cup celery small diced
- 1 zucchini diced
- 6 oz maitake mushrooms
- 1/2 onion diced
- 3 garlic cloves chopped
- 1 tbsp ginger chopped
- 1 lb sea bass large diced
- 2 tbsp sesame oil
Garnishes
- 1 cup green onions chopped
- 1 cup daikon radish julienned
- 1/4 cup cilantro leaves
- 1/4 cup mint leaves
- 1 lime sliced
Nutritional information
To make the soup (stock)
- In a large soup pot add sesame oil, onion,ginger, garlic, star anise, lemongrass, and jalapeno. Cook for 5 minutes and then add the fish bones, skin, scraps, and chili paste. Cook for 2 minutes and then add the fish/or chicken stock, coconut milk, and sriracha. Bring to a boil and then turn down and simmer for 30 minutes. Finish the stock with mint, cilantro, a touch of salt (or fish sauce if you have it.)
To Finish
- In a deep, large saute pan add sesame oil, carrots, celery, mushrooms, onion, garlic, ginger. Cook for five minutes and then add zucchini and bell pepper and cook for another 2 minutes. Season the sea bass with salt and then add to the pan. Strain out the stock and pour into the pan with vegetables and sea bass. Allow to come to a simmer and cook for 3 minutes until the sea bass is cooked through and the vegetables are tender. Season everything with salt if need be and finish the soup with cilantro and mint. Pour into a bowl and top the soup with julienned daikon radish, cilantro, green onions, and a slice of lime. Serve and enjoy!
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