Red Snapper Soup with Fresh Bean Sprouts and Garlic Oil

Name: Red Snapper Soup with Fresh Bean Sprouts and Garlic Oil
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters Asian fish sauce; 118 milliliters canola oil; 1 inches fresh ginger, sliced into 1/4-inch-thick rounds; 3 larges garlic cloves, minced; 6 servings Kosher salt; 2 stalks lemongrass, cut into 5-inch lengths and lightly crushed; 6 servings Thinly sliced serrano chiles and lime wedges, for serving; 170 grams mung bean sprouts; 1 small onion, quartered; 2 kilograms red snappers, filleted and skinned, heads and bones reserved; 4 scallions, thinly sliced; 3 liters cold water; 227 grams white mushrooms, thinly sliced

Red Snapper Soup with Fresh Bean Sprouts and Garlic Oil is Head to the store and pick up mushrooms, canolan oil, mung bean sprouts, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 2 hours.

Instructions

Pour the water into a large stockpot.

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Water

Equipment you will use

Pot

Add the fish heads and bones, 3 tablespoons of the fish sauce and the lemongrass, ginger, onion and 2 teaspoons of kosher salt. Bring to a boil. Reduce the heat to moderately low and simmer for 1 hour.

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Kosher Salt

Fish Sauce

Lemon Grass

Ginger

Onion

Fish

Meanwhile, cut the snapper fillets into 1 1/2-inch pieces and transfer to a medium bowl.

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Snapper Fillets

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Bowl

Add 2 tablespoons of the oil, the remaining 2 tablespoons of fish sauce and toss. Refrigerate the fish for 1 hour.

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Fish Sauce

Fish

Cooking Oil

Heat the remaining 6 tablespoons of oil in a small skillet.

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Cooking Oil

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Frying Pan

Add the garlic and cook over high heat, stirring, until fragrant and lightly golden, about 30 seconds.

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Garlic

Pour the garlic oil into a bowl and let cool.

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Garlic Oil

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Bowl

Strain the soup through a fine sieve, pressing hard on the solids. Wipe out the pot. Return the fish soup to it and bring to a boil.

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Fish

Soup

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Sieve

Pot

Add the mushrooms and simmer over moderate heat until just tender, about 1 minute.

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Mushrooms

Add the marinated snapper and cook just until opaque, about 2 minutes. Season the soup with salt.

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Snapper

Salt

Soup

Add the bean sprouts and scallions and stir in the garlic oil.

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Bean Sprouts

Garlic Oil

Green Onions

Serve right away with sliced chiles and lime wedges.

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Lime Wedge

Chili Pepper

Equipment

Ingredients

Servings:

59milliliters

Asian fish sauce 118milliliters

canola oil 1inches

fresh ginger, sliced into 1/4-inch-thick rounds 3larges

garlic cloves, minced 6servings

Kosher salt 2stalks

lemongrass, cut into 5-inch lengths and lightly crushed 6servings

Thinly sliced serrano chiles and lime wedges, for serving 170grams

mung bean sprouts 1small

onion, quartered 2kilograms

red snappers, filleted and skinned, heads and bones reserved 4

scallions, thinly sliced 3liters

cold water 227grams

white mushrooms, thinly sliced

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Rabble Pinot Gris with a 4.9 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.