Fish stock

Fish stock

By
From
Street Food Asia
Makes
4 litres
Photographer
Alan Benson

One of the quickest stocks to make, fish stock only simmers for 30 minutes – any longer and the flavour is spoiled. The usual stock-making rules apply though, i.e. don’t boil it hard or it will turn cloudy. Bones from white fish give the clearest result and best flavour.

Ingredients

Quantity Ingredient
2kg white fish bones, (such as snapper or cod)
1 large leek, trimmed and cut into large chunks
4cm piece of fresh ginger, peeled and sliced
4 garlic cloves, bruised
2 makrut leaves (kaffir lime)
1 bunch coriander, stems and roots only

Method

  1. Place the fish bones in a large saucepan with 4 litres water and bring to the boil. Skim off any impurities, then add the remaining ingredients. Return to the boil, then reduce the heat and simmer for 30 minutes. Strain through a fine sieve and allow to cool.
  2. Store in the refrigerator for up to 3 days, or freeze until required.
Tags:
South-East Asian
Asian
Street Food
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