Fish Fillet in Tomato Broth with Green Onion with homemade vegetable stock

👨‍🍳 Method

For the Fish Poaching Broth

1. 1
   Sprinkle the salt and black pepper over the fish pieces.
2. 2
   Heat the oil in a small clay pot over medium heat.

   StovePot
3. 3
   Add and fry 5–8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   Stove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4. 4
   Add the garlic and ginger and fry 1 minute, just until fragrant. Don't let the garlic brown.

   Stove
5. 5
   Add the tomatoes and cook for 5–6 minutes, crushing with a wooden spoon, until it softens and releases its juice.

   StoveWooden spoon
6. 6
   Put the onion, carrot, celery, parsley, garlic, bay leaves and thyme in a large pot with the cold water.

   Large pot

   💡Start with cold water: the vegetables release their flavor slowly as the water heats up.
7. 7
   Bring to a boil over high heat and skim off the foam.

   Stove
8. 8
   Turn down to medium-low heat and simmer uncovered 30–45 minutes.

   Stove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
9. 9
   Strain the stock through a fine sieve.

   Fine sieve
10. 10
    Add the stock, fish sauce, sugar and chili pepper, bring to a gentle simmer and cook for 3 minutes.

    Stove

To assemble

1. 11
   Place the fish pieces in the broth so the liquid comes about halfway up it, and spoon a little broth over the top. Cover and cook over low heat 8–10 minutes, until the flesh of the piece is white and opaque to the center and flakes when pressed with a fork.

   StoveLid
2. 12
   Turn off the heat, add the lime juice and sprinkle the scallions and cilantro over the top.
3. 13
   Serve straight from the pot, with a small bowl of white rice.