JW> This makes for a very rich stock when it gets reduced.
DD> 6 quarts water
DD> Add 3 more quarts water
DD> simmer for 1 hour
DD> continue simmering broth, uncovered pot, for 4-5 hours.
JW> The 9 quarts will reduce down to about 12 cups which makes for 4
JW> large bowls of soup (3 cups each, with 8 oz of meat and 4 oz of
JW> noodles in them).
And it's a lot of hoo-hah to do myself when I can go down the Mekong
Cafe or Little Saigon and buy some of theirs. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Crispy Fried Elephant Fish w/Ginger Fish Sauce
Categories: Oriental, Seafood, Citrus, Chilies
Yield: 3 Servings
600 g (to 700 g) whole elephant
- fish; unscaled
1 l Oil
3 Sprigs coriander
3 tb Fish sauce
3 tb White vinegar
3 tb Sugar
125 ml Water
1 tb Lime juice
1 tb Diced garlic
1 tb Diced chilies
4 tb Pounded ginger
In a small saucepan, combine fish sauce, sugar, vinegar,
water and bring to the boil. Take off heat, transfer to a
bowl and allow to cool. Once cooled add garlic, chile,
pounded ginger and lime juice. Set aside.
In a large wok, add oil and bring to 180+|C/355+|F. Slide
the whole fish in carefully and cook on high for 5 mins.
Remove the fish to a platter, dress with 4 tablespoons
of ginger fish sauce and garnish with coriander.
Serve with jasmine rice.
Notes: You can use whole snapper as a substitute;
however the snapper will have to be scaled.
From: Luke Nguyens Vietnam - S01:E03
Uncle Dirty Dave's Archives
MMMMM
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