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Vietnamese Fisherman's Soup II

4 cups fish stock
1 onion, chopped
1 garlic clove, minced
3 green onions, sliced
1 6" piece lemongrass, crushed, or grated rind of one lemon
1/4 t. hot pepper sauce
2 star anise
2 T. rice wine vinegar, lime or lemon juice
2 t. sugar
1 carrot, grated
1 cup pineapple chunks (fresh or canned)
1/2 lb. flounder or other firm white fish
1/2 lb. shrimp, shelled
1 T. soy sauce
1 ripe tomato, cut in wedges
1 cup bean sprouts
1/4 cup chopped cilantro leaves

Heat the stock to boiling with the onions, garlic, lemongrass, pepper sauce, lemon rind, star anise, vinegar and sugar. Simmer for 15 minutes; remove the lemongrass stalk and anise. Add the carrot, pineapple, fish and shrimp; cook five minutes or until the fish is opaque. Add the soy sauce, tomato, bean sprouts and cilantro.

4-6 servings

June 8th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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