This Thai fish stock is an exception in the world of stocks. Homemade stocks usually take a million years to slowly simmer until the desired taste is reached ; not this one, though. It has few ingredients and will be ready within 1 quick hour, including 45 minutes of inactive time.

I crafted it with one main goal : to make my Curry Noodles with fishballs. But know that you’ll be able to use it in a wind array of weeknight dinner situations : a quick noodle soup or rice soup, with the addition of Thaï curry pastes / Chinese DoubanJiang / Korean Doenjang, and so on ; or simply on its own, with a bit of added fish and/or veggies, plus some cilantro and green onions.

Its taste is on the light side, and that is what you want : a clear and delicate broth, that will lift up any simple dish you’ll like to use it in.

Thai fish stock – Recipe

Ingredients – Advice & key points

• Fish carcasses:
  • Whenever you need white fish for a recipe, simply ask your fishmongers’ to keep their carcasses separetely !
  • That’s what I did ; I asked my fishmongers’ to prepare 2 sea breams into fillets, and to keep their carcasses on the side. I used the meat for my Chinese fishballs, and the carcasses for this broth.
  • This way, you’re really using up the whole fish ; and you get to make a delicious broth out of something you would’ve thrown away !
• Lemongrass, daikon : You should be able to find them fresh in any Asian store with a fresh produce aisle.
• By taking the time to sear the fish carcass first, you create a foundation of flavor that elevates the final broth.

Note : This recipe will provide you with at least 2L worth of fish stock.

Let’s get brothy !

Print Recipe

Thai fish stock

Author: Multicarbs Cooking Method: Simmering Cuisine: Asian cuisines, Thaï cuisine Courses: Soup Recipe Keys: Sans maïs Sans œufs Sans soja

Difficulty: Beginner Prep Time 5 min Cook Time 55 min Total Time 1 hr

Servings: 8

Best Season: Suitable throughout the year

Description

This simple, 1-hour Thaï fish broth will elevate any noodle soup or rice soup you'd like to quickly put together on a weeknight. 

Ingredients

Servings

For the Soup

• 0,5 kilograms fish carcasses (head, bones...)
• 2 large shallots
• 8 cilantro stems
• 3 garlic cloves
• 2 lemongrass tops (not bottoms, smashed)
• 6 tablespoons cm of peeled daikon
• 2,5 liters water
• 1,5 tablespoon neutral oil

Instructions

1. Prep your ingredients

   Peel the daikon, shallots and garlic.

   Smash the lemongrass tops using the flat side of your knife.

2. Launch your stock

   Add oil to a pan.

   Sear 4 to 5 minutes, on medium-high heat, the fish carcass, pressing it down with a spatula.

   Add your veggies.

   One minute later, pour your water. Scrape the bottom of your pan well.

   Bring to a boil, then add your salt. 

   Cover and let it simmer 45 minutes.

3. Finish it !

   Remove from heat and filter your broth using a sieve. 

   Et voilà ! You're done ! 

Keywords: home made, fish broth, thai fish broth, fish stock, thai fish stock, soup base, comforting