Hot Right Now: Sea Bream And Coconut Soup
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Healthy soup is one of the most efficient and delicious ways to get lots of vital micronutrients in your system. Join blogger Kathryn Bruton and explore the world of skinny soups that are big on flavor, low in fat and beautiful to behold. This sea bream and coconut soup is an instant winner.
While in Cambodia, I ate the most unusual crab and lime soup. It was like nothing I had ever tasted — its vibrancy and clarity snapped my senses awake. This recipe is a nod to that memory.
Note: Kaffir lime leaves can be found online or in Asian supermarkets, often in the freezer section. If you can't find any fresh or frozen, many big supermarkets stock dried leaves.
Hot Right Now: Sea Bream And Coconut Soup
Explore the world of "skinny soups" that are big on flavor, low in fat and beautiful to behold. This sea bream and coconut soup is an instant winner.
Prep Time
25
minutes
Cook Time
30
minutes
Servings
0
servings
Ingredients
- 2 3/4 cups coconut water
- 3 stalks lemongrass
- 5 kaffir lime leaves
- 4 garlic cloves
- 8 Asian shallots
- 2 tablespoons ginger
- 2 tablespoons fish sauce
- 1 sea bream or sea bass (approximately 18 ounces to 1 1/2 pounds)
- 4 red bird's eye chilies
- 1/2 cup each Thai basil, mint and cilantro
- 3 scallions
- 2 cups bean sprouts
- Juice of 3 limes
- 1/2 mango
- 1 red bird's eye chili
- 1/2 tablespoon fish sauce
- 1/2 teaspoon black pepper
Directions
- Place all of the ingredients up to and including the sea bream and the halved bird’s eye chili with 4 cups of water in a deep, heavy-bottomed saucepan wide enough to hold the fish lying flat. Bring to a simmer and cook for 15 minutes.
- Meanwhile, make the mango relish: Combine all ingredients, mix well, and taste for seasoning. Divide the finely sliced bird’s eye chilies between four bowls, along with the herbs, scallions, and bean sprouts. When cooked, remove the fish from the broth, peel away the skin, and carefully remove the white flesh from the bones. Divide between the bowls.
- Stir the lime juice through the broth, and taste for seasoning. If needed, add a dash of fish sauce. Strain and pour over the ingredients in each bowl. Garnish with the mango relish and serve immediately.