Cambodian Fish Soup

Ingredients

Fish Marinade

white fish, raw, Gulf of Maine4½ pounds
Chicken Soup Base Mix4 tablespoons
Salt, kosher1 tablespoon
Garlic, granulated½ cup
Pepper, black2 tablespoons
Fish sauce3 ounces

Broth

Water, cold8 quarts
Broth, chicken5 quarts
Oil, Canola¼ cup
Garlic, granulated¼ cup
Onion, scallions, cut into thirds5 each
Fish sauce2 tablespoons
Mushroom, button, sliced1¼ pounds
Carrot, matchstick2½ pounds
Onion, white, sliced2½ pounds

Rice

Rice, white, Jasmine3¾ pounds
Water3 quarts

Garnish

Cilantro, roughly chopped1 bunch
Onion, scallions, sliced5 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.