-=> Quoting Dale Shipp to Jim Weller <=-

 JW> Water  the liquid phase is lighter than the solid phase

 DS> Don't you have that reversed??

Yes, indeed. My spell checker disn't catch that! [g]

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vietnamese Sour Fish Soup With Basa
 Categories: Fish, Soups, Vietnamese
      Yield: 12 Servings
 
     12    Basa Fillets, 120-170g each
      8    Cloves garlic, chopped
      4    Stalks lemongrass, peeled,
           -minced
     50 g  Ginger, grated
      6 l  Water
      6 tb Tamarind paste
      4 tb Sugar
      7 tb Fish sauce (nam pla)
      6 md Tomatoes, seeded, sliced
      3    Limes' juice
    800 g  Bean sprouts
      2 bn Mint leaves, picked
      2 bn Coriander, picked
     10    Sliced fresh red chilies
      4 bn Spring onions, sliced
 
  Sour fish soup is a national dish of South Vietnam which echoes
  right across South East Asia.
  
  Bring the water to the boil in a large saucepan and add the
  garlic, ginger and lemongrass and reduce to a gentle simmer (do
  not boil) and leave to infuse for 20 minutes.
  
  Add the tamarind, fish sauce and sugar and taste. The broth should
  be a little sour and sufficiently but not excessively sweet.
  
  Add the basa and simmer gently till just cooked. Add the tomato
  and lime juice and take off the heat.
  
  Divide the bean sprouts between 12 serving bowls, add chunks of the
  basa to each and sprinkle over the spring onions and herbs. Ladle
  over the hot broth and serve immediately with bowls of chilli and
  fish sauce for people to add if they wish.
  
  From: www.youngsseafood.co.uk
 
MMMMM

Cheers

Jim


... URA Redneck if you think a turtleneck is key ingredient for soup.

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