Sour Fish Soup Recipe

 Your Ingredients :

1kg firm-fleshed fish such as red snapper
  1½ tablespoons nuoc cham dipping sauce
  ¼ teaspoon white pepper
  one spring onion, chopped
  6 cups water
  two stalks lemongrass, cut in to 5cm lengths & crushed lightly
  55g tamarind pulp
  ¾ cup boiling water
  one tablespoon sugar
  ¾ cup sliced bamboo shoots
  one cup sliced pineapple
  two tomatoes, cut in to wedges
  one cup bean sprouts
  Mixed fresh Vietnamese herbs such as coriander, bitter herb, Asian basil
  Deep-fried shallots
  Lime wedges & sliced chili to serve



How to make Hot & Sour Fish Soup:

  Place water in a immense saucepan & bring to the boil. Add the fish with its marinade & lemongrass. Reduce heat & simmer for twenty minutes.

  Remove head, fins & tail from fish & cut in to 8-10 sizable pieces. Merge fish, nuoc cham, pepper & spring onion, permit to marinate for 15 minutes.

  Meanwhile, merge tamarind pulp & boiling water & permit to soak for 15 minutes. Strain mixture through a fine sieve & discard pulp.

  Add the tamarind liquid, sugar, bamboo shoots, pineapple & tomatoes to the pan. Simmer for 4-5 minutes until fish is tender.

  Divide bean sprouts amongst serving bowls & spoon hot soup over. Sprinkle with fresh herbs & deep-fried shallots. Serve with lime wedges & sliced chili on the side.

Salmon with Sweet Chili Glaze

Ingredients
4 6-ounce pieces skinless salmon fillet
2 tablespoons olive oil
1 tablespoon brown sugar
1 1/2 teaspoons ground ancho chili pepper
kosher salt and black pepper
4 small summer squash (about 1½ pounds), thinly sliced
2 scallions, thinly sliced

Directions
Heat oven to 400º F. Place the salmon on a rimmed baking sheet and drizzle with 1 tablespoon of the oil.

Rub the salmon with the brown sugar, ancho chili, and ½ teaspoon salt. Roast until opaque, 12 to 15 minutes.

Meanwhile, heat the remaining tablespoon of the oil in a large skillet over medium-high heat.

Add the squash, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing frequently, until just tender, 5 to 7 minutes; fold in the scallions. Serve with the fish.

Tuna Noodle Casserole with Asparagus

Ingredients
1 stick (1/2 cup) unsalted butter, plus more for the baking dish
12 ounces wide egg noodles
1 pound (1 bunch) asparagus, trimmed and cut into 1-inch pieces
1 cup frozen peas
1 cup panko bread crumbs
kosher salt and black pepper
1/2 small onion, finely chopped
1/3 cup all-purpose flour
5 cups whole milk
8 ounces Cheddar, grated (about 2 cups)
2 5-ounce cans tuna, drained
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon

Directions

-Heat oven to 375° F. Butter a 9-by-13-inch baking dish. Cook the noodles according to the package directions, adding the asparagus and peas 2 minutes before the noodles are done. Drain and return to the pot.

-Melt the butter in a large saucepan over medium heat. Transfer 2 tablespoons of the butter to a small bowl, add the bread crumbs and ¼ teaspoon each salt and pepper, and toss to combine; set aside.

-Cook the onion in the remaining butter in the saucepan, stirring often, until softened, 3 to 5 minutes. Add the flour and cook, whisking, for 1 minute (do not let darken). Gradually whisk in the milk; season with 1½ teaspoons salt and ¼ teaspoon pepper. Bring to a boil, reduce heat, and simmer, whisking occasionally, until thickened, 5 to 7 minutes.

-Remove the flour sauce from heat, add the Cheddar, and stir until melted. Add to the drained pasta, along with the tuna and tarragon; toss gently to combine. Transfer the mixture to the prepared baking dish and sprinkle with the bread crumbs. Bake until browned and bubbly, 30 to 40 minutes. Let cool for 5 minutes before serving.