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Vietnamese Ginger Fish Stew with Daikon, Carrots, and Fresh Herbs
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Course Soup
Cuisine Vietnamese
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 pound firm white fish fillets, cut into 2-inch pieces
  • 2 tablespoons minced fresh ginger
  • 1 medium daikon, peeled and sliced into ½-inch rounds
  • 2 medium carrots, peeled and sliced into ½-inch rounds
  • 1 small onion, thinly sliced
  • 3 garlic cloves, minced
  • 4 cups vegetable broth
  • 2 tablespoons fish sauce
  • 1 tablespoon vegetable oil
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons chopped fresh mint
  • 2 green onions, sliced

Instructions
 

  • Heat the vegetable oil in a large pot over medium heat. Add the onion and garlic and cook for 2 minutes until softened.
  • Stir in the minced ginger and cook for 1 minute more. Pour in the vegetable broth and fish sauce, then bring the mixture to a gentle simmer.
  • Add the daikon and carrots. Cook for 10 minutes until the vegetables start to soften.
  • Gently place the fish pieces into the broth. Simmer for 6 to 8 minutes until the fish flakes easily and is cooked through.
  • Remove the pot from the heat. Stir in the cilantro, mint, and green onions just before serving.

Notes

Serve the stew with steamed rice on the side to soak up the broth. If the fish sauce tastes too strong, add a small splash of water to balance it. Leftovers keep well in the fridge for two days; reheat gently on the stove so the fish stays intact.
Course: Soup
Cuisine: Vietnamese
Equipment: Large Pot, Cutting Board, Knife