Blue eye cod and Chinese celery soup

Blue eye cod and Chinese celery soup

By
From
The Food of Vietnam
Serves
4-6
Photographer
Alan Benson

Chinese celery is the same species as the European variety. However, it has hollow thin stalks and a more superior flavour. The leaves look quite herb-like, almost like parsley. When purchasing Chinese celery, look for crisp stems and vibrant green leaves. You’ll find it at Asian grocers. It is a vital ingredient in this soup, so don’t substitute it with anything else.

Ingredients

Quantity Ingredient
6 chinese celery stalks
2 long red chillies, sliced, plus extra to serve
1 garlic clove, sliced
6 spring onions, sliced, keeping the green and white parts separate
2 litres fish stock or water
125ml fish sauce, plus extra for dipping
1 teaspoon sugar
600g blue eye cod cutlets, or other firm white fish cutlets
3 tomatoes, sliced into wedges
2 limes, juiced
90g bean sprouts

Method

  1. Pick the leaves off the celery stalks and reserve for later use. Cut the celery stalks into 5 cm lengths.
  2. In a mortar, combine the celery, chilli, garlic and slices of white spring onion, then lightly pound with a pestle into a coarse paste.
  3. Transfer the mixture to a saucepan, stir in the stock and bring to the boil. Add the fish sauce, sugar and fish, then bring back to the boil, skimming off any impurities. Reduce the heat to a low simmer and cook for 10 minutes.
  4. Now add the tomato, slices of green spring onion and celery leaves, and cook for a further 5 minutes.
  5. Remove from the heat, then transfer to a large bowl. Stir in the lime juice and top with the bean sprouts.
  6. Serve with steamed jasmine rice, and a side dipping sauce of the extra fish sauce and sliced red chilli.
Tags:
The Food of Vietnam
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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