|
Jun Takagi
|
 |
|
|
| Seafood and Rice Soup |
| |
SERVES 6 - 8
Hai-hsian Chou
Huang Jung-chin, wife of a fishery owner near Tainan, serves this soup as a warm and filling lunch.
1 cup medium-grain rice, thoroughly rinsed
1 lb. milkfish or gray mullet filets (with skin on), cut crosswise into 1/2" pieces
1 lb. medium shrimp, peeled
1 tsp. demerara sugar
Salt
1 1/2 lbs. shucked small oysters
1/3 cup freeze-dried shallots
1/2 bunch cilantro, coarsely chopped
1. Put rice into a small pot. Add 1 1/2 cups cold water and bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and cook until rice is tender, about 20 minutes. Remove pot from heat and allow to rest, covered, for 10 minutes. Fluff rice.
2. Bring 10 cups water to a boil in a medium pot over medium-high heat. Add fish and cook until just opaque, about 1 minute. Add rice, oysters, shallots, and cilantro and gently stir. Remove pot from heat, cover and allow to rest for 20-30 minutes. Adjust seasonings. Divide soup between 6-8 bowls.
|
This recipe was first published in Saveur in Issue #73
|
|
|
