Asian Fish Stock: A Flavorful Foundation for Your Culinary Creations
Embark on a culinary journey with this exquisite Asian Fish Stock that not only serves as a versatile base for soups and sauces but also introduces an intriguing twist with the addition of serrano chili, ginger, and sherry, elevating your dishes with a burst of flavor. This recipe, which comes together in a little over two hours, is both straightforward and rewarding, allowing you to create a homemade stock that surpasses anything store-bought.
Recipe Details
| Attribute | Description |
|---|---|
| Name | Asian Fish Stock |
| Category | Stocks |
| Total Time | 2 hours 7 minutes |
| Prep Time | 7 minutes |
| Cook Time | 2 hours |
| Yield | 12 cups |
| Servings | Varies, based on usage |
| Calories | 84.4 per cup |
| Fat Content | 2.3 g |
| Saturated Fat | 0.4 g |
| Cholesterol | 0 mg |
| Sodium | 206.6 mg |
| Carbohydrates | 3.4 g |
| Fiber | 0.3 g |
| Sugar | 1 g |
| Protein | 0.3 g |
| Keywords | Asian, Easy, < 4 Hours |
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 | Yellow onions |
| 2 | Celery ribs |
| 2 | Fresh ginger |
| 2 | Serrano chili |
| 1 | Water |
| 2 | Mineral water |
| 12 | White wine |
| 2 | Rice wine |
| 1 | Dry sherry |
| 1 | Kosher salt |
Instructions
-
Sauté the Aromatics
In a large stockpot, heat a splash of oil over medium heat. Once the oil is shimmering, add the chopped yellow onions, diced celery ribs, minced fresh ginger, and finely chopped serrano chili. Sauté the mixture gently until the vegetables turn golden brown, allowing their natural sweetness to develop, which should take about 7-10 minutes.
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-
Incorporate the Fish Bones
After achieving a lovely golden hue on your aromatics, it’s time to add the fish bones. This is where the depth of flavor begins to build. Sweat the fish bones in the pot for approximately 10 minutes, stirring occasionally, ensuring they do not stick to the bottom. -
Add Remaining Ingredients
Now, it’s time to elevate the stock even further. Carefully pour in the water and mineral water, followed by the white wine, rice wine, and dry sherry. Sprinkle in the kosher salt. Stir the mixture gently to combine all the ingredients, and bring the pot to a robust boil. -
Simmer and Infuse
Once boiling, reduce the heat to low and cover the pot partially, allowing the stock to simmer for one hour. This slow cooking process allows the flavors to meld beautifully, resulting in a rich, aromatic stock. -
Strain and Store
After an hour of simmering, remove the stock from heat. Using a fine mesh strainer or cheesecloth, strain the stock to remove the solids, pressing gently to extract as much liquid as possible. Allow the stock to cool slightly before transferring it to storage containers. For optimal convenience, consider pouring the cooled stock into ice cube trays, which can be stored in double ziplock bags in the freezer for future use. -
Pro Tip
To ensure you always have fish bones on hand, ask your local fishmonger to save some for you. This simple step not only reduces waste but also allows you to craft this exquisite stock whenever the mood strikes.
Culinary Uses
This Asian Fish Stock can serve as a flavorful base for a variety of dishes, from fragrant soups and stews to risottos and sauces. Its umami richness pairs beautifully with ingredients like noodles, seafood, and fresh vegetables, making it an essential addition to your culinary repertoire.
By preparing this stock at home, you can control the ingredients and customize the flavors to suit your taste, ensuring every dish you create is imbued with the depth and complexity that only a homemade stock can provide. Enjoy your culinary adventures with this versatile and delicious Asian Fish Stock!
