Using Herbs and Spices

Vietnamese Recipes & Cuisines (Sauces)

Fish Stock Recipe

Fish stock takes much less time to make than other stocks, and your fishmonger will often give you fish trimmings. Do not allow the stock to simmer for too long as overcooked bones can give it a rather gluey texture.

Ingredients : Makes 1.5 liters

1.5 kg

6

1 stalk

1 stalk

2.5 liters

White fish trimmings, plus any available shrimp heads and shells

Black peppercorns

Coriander leaves

Lemon grass, halved and crushed

Water

Method :
  • Put all the ingredients into a large saucepan and bring to the boil, skimming.

  • Reduce the heat and simmer, covered, for 25 minutes.

  • Line a sieve with muslin then strain the stock.

  • Freeze what you do not need immediately.

More Stocks & Sauces Recipes

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