This a is soup with a stunning flavor profile and can be prepared with ease and is a great light meal with salad or starter soup. This is the 5th and final of the dishes I created with the bass. As always, feel free to utilize the fish that best suits your personal tastes and desires. Wonderfully bright ingredients like paper thin sliced fish, lemongrass paste, fresh cilantro and garlic with a heat that be adjusted according to taste, make this recipe one you will enjoy again and again!
1/2 lb. skinless, boneless striped bass, cut into paper thin slices
1 13oz. can unsweetened coconut milk
2 c. low sodium chicken or vegetable stock
2 tbsp. red miso
1 tbsp. fish sauce
1 tbsp. lemongrass paste
3 cloves garlic, pressed and finely minced
2 dried Thai chilies
1/2 tbsp. sambal oelek
2 tbsp. cilantro leaves. plus more for garnish if desired
2 green onions, green parts only, thinly sliced
juice of 1 lime, plus more for serving
Heat coconut milk, stock, miso, fish sauce, lemongrass paste, garlic, chilies and sambal over medium heat until boiling. Reduce to low and stir in fish. After about 1 minute, stir in cilantro leaves, onions and lime juice. Garnish with cilantro and dried chili. Serves 6.