Toasted Rice and Fish Soup
Serves 4
Ingredients
225g/8oz Sea Bass or Red Snapper, cut into 2.5cm/1-inch slices
½ teasp Ground Turmeric
2 tbsp Fish Sauce
50g/2oz Long Grain Rice
3 tbsp Vegetable oil
½ Onion, thinly sliced
1 Garlic Clove, thinly sliced
12mm/ ½ inch Fresh Root Ginger, thinly sliced
1 stalk Lemon Grass, slightly crushed or 1 teasp Ground Lemon Grass
450g/1lb Tinned Bamboo Shoots
1 teasp Shrimp Paste or Ngapi
1.1L/40fl.oz. Fish Stock
Instructions
1. Rub the fish slices with turmeric and fish sauce and set aside.
2. Heat a frying pan until hot then add the rice and toast over low heat for 4 to 5 minutes, stirring frequently, until rice turns a light brown colour.
3. Heat the oil in a large saucepan, add the onion and fry until crisp and brown. Remove from the pan with tongs and set aside.
4. Reheat the oil in the pan, add the garlic and ginger and stir-fry for 2 minutes then add the lemongrass and fry for a further 1 minute.
5. Add the fish and its marinade to the pan and fry for 2 minutes.
6. Add the toasted rice, shrimp paste and bamboo shoots and cook, stirring for 2 minutes.
7. Add the stock, bring to the boil then reduce the heat to low and cook for 20 minutes, or until the rice is tender. Serve hot.
Myanmar Coconut Rice
Serves 4
Ingredients
600ml/20fl.oz. Milk
300g/11oz Freshly Grated Coconut
2 tbsp Peanut Oil
350g/12oz Long Grain Rice
2 Onions, grated
Salt
Instructions
1. Place the milk in a medium saucepan, bring to the boil then add the shredded coconut. Mix well then remove form the heat, cover and leave to stand for 1 hour.
2. Heat the oil in a frying pan, add the rice and onions and fry, stirring, for about 3 minutes.
3. Add the rice mixture to the milk and coconut mixture, season with salt and bring to the boil.
4. Reduce the heat, cover, and simmer gently for 30 minutes, or until the rice has absorbed all of the liquid, adding a little more milk or water if the mixture becomes too dry before the rice is tender. Serve hot.
