Type of recipe: SOUP
Suitable for: Pangasius, Catfish, Orange Roughy, Tilipia, Perch, Red Snapper.
Pangasius, also known as “basa,” is easily available in some markets and unknown elsewhere. This simple soup has been adapted from its Vietnamese origins. In Vietnam, fish are often served with tomatoes, a touch of sugar, and nam muoc, a ubiquitous fish sauce (if not available, look for more prevalent Thai fish sauce or substitute a half-teaspoon of anchovy paste mixed with a teaspoon of soy sauce, for a suggestion of the unique original flavor).
Heavy-based medium-sized stockpot
Slotted spoons or spatulas to remove fish filets
Rimmed soup plates or large soup bowls
2 quarts fish stock
1 14-oz. can diced tomatoes in juice
1 lb. panagasius filets cut in large pieces
1 tsp. to 1 Tbsp. nam muoc, Thai fish sauce or anchovy-soy mixture (let taste be your guide)
1-2 Tbsp. fresh dill, chopped
1-2 Tbsp. fresh cilantro, chopped
1-2 Tbsp. fresh lemon-grass, chopped (if available. Substitute 1 tsp. lime juice.)
Bring fish stock to a boil and immediately lower heat. Add filets and tomatoes, simmer till fish is just done. Add fish sauce and fresh herbs, simmer till herbs wilt.
Serve in soup bowls with more fish sauce on the side.