Prep Time: 40 minutes
Cook Time: 20 minutes
Ingredients:
- 1/2 cup sliced shallots (about 3 medium shallots)
- 4 garlic cloves
- 1 tablespoon chopped peeled fresh ginger
- 2 tablespoons olive oil
- 4 cups vegetable stock or Bonito Dashi
- 2 cups water
- 6 tablespoons fresh lime juice
- 3 tablespoons minced fresh lemongrass or 1 tablespoon grated lemon peel
- 2 whole star anise (optional, see note)
- 1 cup shredded carrots
- 1 ounce dried shiitake mushrooms, soaked in 1 ½ cups hot water for 15 minutes. Discard stems, chop, reserve water
- 2 tablespoons tamari, or to taste
- 1 1/2 pounds assorted fish fillets (such as snapper, orange roughy, and sea bass), cut into 2x1-inch strips
- 1 cup chopped scallions
- 1/2 cup cilantro leaves
- 1 small can coconut milk, stirred until well blended (optional for garnish)
Preparation:
Grind shallots, garlic and ginger in suribachi or small food processor to a coarse paste.
Heat oil in large pot over medium heat. Add paste and sauté until aromatic, about 2 minutes.
Add stock or Dashi, 2 cups water, 4 tablespoons lime juice, lemongrass, and star anise; bring to boil. Reduce heat; cover and simmer 10 minutes.
Remove star anise. Add carrots, shiitake mushrooms and their soaking liquid, and tamari. Simmer 2 minutes.
Add fish; cook until just opaque, stirring gently, about 3 minutes.
Stir in scallions, cilantro and remaining 2 tablespoons lime juice.
Carefully ladle fish, vegetables and some broth into individual bowls, garnishing with a dollop of coconut milk.
Note: Star Anise is available at Asian markets and in the spice section of some supermarkets. It is a mild spice, and aids digestion.
Copyright Jen Hoy 2007
