Cambodian Fish Soup

Ingredients

Fish Marinade

white fish, raw, Gulf of Maine	4½ pounds
Chicken Soup Base Mix	4 tablespoons
Salt, kosher	1 tablespoon
Garlic, granulated	½ cup
Pepper, black	2 tablespoons
Fish sauce	3 ounces

Broth

Water, cold	8 quarts
Broth, chicken	5 quarts
Oil, Canola	¼ cup
Garlic, granulated	¼ cup
Onion, scallions, cut into thirds	5 each
Fish sauce	2 tablespoons
Mushroom, button, sliced	1¼ pounds
Carrot, matchstick	2½ pounds
Onion, white, sliced	2½ pounds

Rice

Rice, white, Jasmine	3¾ pounds
Water	3 quarts

Garnish

Cilantro, roughly chopped	1 bunch
Onion, scallions, sliced	5 each

Instructions

Fish Marinade

1. Add all marinade ingredients with fish and let sit overnight, in refrigerator.CCP hold cold below 41 ℉.

Broth

1. Divide water, broth, oil, granulated garlic, scallions and fish sauce between (2) 6-inch deep hotel pans.
2. Cover and place in 350 ℉ oven for 1 hour. Broth should be hot and scallions should be cooked.
3. Remove from oven and add fish, mushrooms, carrots, and onions. Return to over and simmer for another 20 minutes.
4. Remove from oven once the vegetables and fish are cooked. Hold hot for service.CCP hold hot for service, above 135 ℉.

Rice

1. Add rice and water to a 4-inch steam table pan. Steam for 20 minutes or until rice is cooked. Hold hot for service.CCP: Hold hot for service, above 135 ℉.

To Serve

1. For service, add ½ cup of rice to a 12-16 ounce disposable soup bowl. Using a ladle, top rice with 10 ounces of broth and fish.
2. Garnish with chopped cilantro and scallions.

Recipe Notes

This is traditionally served at breakfast.

Best fish to use: haddock, pollock or hake.