Followed the recipe to a "T" except that I steamed some sliced baby bok choy and shitake mushrooms on top of the poaching fish. We couldn't get the arugula or watercress without buying a whole bunch, so I shredded up the bock choy leaves and garnished the dish with it and shredded carrot and some sliced scallions. By itself, the broth was fishy, and by itself, the rice was VERY lemony, but put the two together, and they were tamed into a delicious, multi-layered, flavorful dish. My wife and I both enjoyed it and will add it to our rotation for a great rainy day comfort food dish.
Fragrant Fish Soup
From EatingWell: March/April 2008
Lemony rice, delicately flavored broth and gently poached tilapia are topped with a colorful blend of vegetables and herbs. The aromatic mint provides fresh and complex flavor.
12 Reviews for Fragrant Fish Soup
We had just made some fish stock, so this was a perfect recipe. We had turbot, so that's the fish I used. Bulghur is faster to make than rice - I just put it into a bowl with some boiling water and let that steam while doing the rest. Added chile pepper flakes for more heat. It was really tasty. Would definitely make again (with veg stock if I didn't have fish stock).
After reading the reviews that mentioned the broth was bland we substituted the chicken broth with Pacific Foods Chicken Pho Soup Starter. It provided depth and complexity.
This recipe reminded me of Thai food my mom makes so I went with the basics- sweet, salty, sour, bitter and hot. Add in some soy sauce, sugar, extra lemon... Basically, find yourself another recipe. This recipe is a great base if you want to play around with technique and flavors.