Thai fish stock
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.
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
- 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
For the Soup
Instructions
- Prep your ingredients
Peel the daikon, shallots and garlic.
Smash the lemongrass tops using the flat side of your knife.
- 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.
- Finish it !
Remove from heat and filter your broth using a sieve.
Et voilà ! You're done !
home made, fish broth, thai fish broth, fish stock, thai fish stock, soup base, comforting
Thank you for trying out this recipe ! Do not hesitate to leave some feedback. I hope it brightened your day.