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Vietnamese Ginger Lemongrass White Fish Stew
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Course Soup
Cuisine Vietnamese
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds mild white fish fillets such as cod or halibut, cut into large chunks
  • 2 stalks lemongrass, bruised and cut into 2-inch pieces
  • 1 (3-inch) piece fresh ginger, peeled and thinly sliced
  • 1 medium onion, thinly sliced
  • 3 garlic cloves, minced
  • 4 cups chicken or fish broth
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar
  • Juice of 1 lime
  • 2 tablespoons vegetable oil
  • Fresh cilantro leaves, for garnish
  • Sliced red chilies, for serving (optional)

Instructions
 

  • Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, ginger, and lemongrass. Cook for 3 minutes until the onion softens and the mixture becomes fragrant.
  • Pour in the broth. Stir in the fish sauce and sugar. Bring the liquid to a gentle simmer and cook for 10 minutes to infuse the flavors.
  • Add the fish chunks to the simmering broth. Cook for 5 to 7 minutes until the fish turns opaque and flakes easily with a fork.
  • Remove the pot from the heat. Stir in the lime juice. Discard the lemongrass pieces if desired.
  • Ladle the stew into bowls. Top with fresh cilantro leaves and serve with sliced red chilies on the side.

Notes

Bruise the lemongrass well before adding it so the broth picks up more flavor without the pieces becoming too tough to eat around. Add the fish only after the broth has simmered to keep the texture flaky rather than broken up. Leftovers reheat gently on the stove over low heat with a splash of broth to loosen the consistency.
Course: Soup
Cuisine: Vietnamese
Equipment: Large Pot, Cutting Board, Knife