Summer cabbage soup
2020-08-13 / test@t
Tom yum with shrimps and chili sea bass
The secret of that yama lies in the masterly interweaving of flavors and perfect freshness of ingredients. This is a new variation - with shrimp and chili sea bass. The perfect combination of pungency and freshness, plus the most delicate seafood will perfectly decorate a summer day.
Ingredients
- 1 liter fish broth
- 8 raw shrimps
- 8 carcasses of mini squid
- 200 g Chilean sea bass fillet
- 8 inflorescences of Romanesco cabbage
- 8 canned straw mushrooms (tsaogu)
- 4 stems of lemongrass
- 2 shallots
- 1-2 hot chili peppers
- 2 tsp tom yam pastes
- vegetable oil
- 4 leaves of camphor lime
- 4 stems of lemongrass
- green onions
- kinza
STEP-BY-STEP COOKING RECIPE
Step 1
Peel the shrimp from the shell (you can leave the tail), remove the dark intestinal vein by cutting the back along the middle. Peel the mini squid from the outside and inside. Cut the fish into portions.
Step 2
For lemongrass, remove the top of the stem, leaving about 8cm of the bottom. Break the stem with a pestle or rolling pin and chop finely.
Step 3
Peel the shallots and chop finely. If desired, remove the seeds from the chili, finely chop the pulp. Remove the central “liquid” from the lime leaves, chop the leaves finely.
Step 4
Place the lemongrass, shallots, lime leaves, and chili in a saucepan with hot oil and sauté over medium heat for 3 minutes. Add tom yum paste to taste, fry for 2 more minutes.
Step 5
Beat the resulting mass with a blender until smooth, return to the pan, pour in the broth, bring to a boil.
Step 6
Add shrimp, squid, fish, mushrooms and romanesco to the boiling broth, bring to a boil, simmer for 3 minutes.
Step 7
Add the lemongrass and lime leaves to the pot and cook for 1–2 minutes. Pour the soup into bowls, sprinkle with finely chopped green onions and cilantro leaves. Serve immediately.
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