Ingredients
1/2
cup sliced shallots (about 1 3/4 ounces)
1
tbsp chopped peeled fresh ginger
1
jalapeño chili, seeded, quartered
4
cups fish stock or bottle clam juice
3
tbsp minced fresh lemongrass or 1 tbsp grated lemon peel
1
cup grated peeled carrots
2
ounces fresh shiitake mushrooms, stemmed, caps sliced (about 1 1/4 cups)
6
green onions, cut diagonally into 1-inch lengths
1
1/2 pounds assorted fish fillets (such as snapper, orange roughy, and sea bass), cut into 2x1-inch strips
Directions
1.
Grind first 4 ingredients in processor to coarse paste, stopping occasionally to scrape sides.
2.
Heat oil in large pot over medium heat. Add paste; sauté until aromatic, about 2 minutes. Add stock, 2 cups water, 4 tablespoons lime juice, lemongrass, and star anise; bring to boil. Reduce heat; cover and simmer 10 minutes. Remove star anise. Add carrots and next 4 ingredients; simmer 2 minutes. Add fish; cook until just opaque, stirring gently, about 3 minutes. Mix in cilantro and 2 tablespoons lime juice. Season with salt and pepper.
3.
*Available at Asian markets and in the spice section of some supermarkets.
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