RCI-SN.005.0022.001
Fish Dumplings in Coconut Achiote Soup
Fish Dumplings in Coconut Achiote Soup from the Recidemia collection
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- - Slices of dry bread6 unit
- ˝ lbs (3/4 kilo) white fish filets1 unit
- 2 unit
- 1-2 cloves
- 1/2 tsp
- ź tsp each of coriander1 unitcumin, chile powder
- ˝ tsp oregano1 unit
- salt1 unitpepper
- Chicken bullion4 cups
- 1-2 cups
- achiote paste (use to taste1 unitstart with 1 tablespoon)
- two tablespoons cooking oil1 unit
Method
1
Soak the 6 slices of dry bread in water until softened, then squeeze out excess moisture and place in a mixing bowl.
2
Add the 3/4 kilo white fish filets (finely flaked or minced), 2 eggs, 1-2 cloves minced garlic, 1/2 teaspoon minced ginger, 1/2 teaspoon each of coriander and cumin, 1/4 teaspoon chile powder, and 1/2 teaspoon oregano to the bread.
3
Season the mixture with salt and pepper to taste, then mix thoroughly until well combined and holds together.
2 minutes
4
Form the fish mixture into 12-16 small dumplings about the size of golf balls, using wet hands to prevent sticking.
5 minutes
5
Heat 2 tablespoons of cooking oil in a large pot over medium-high heat.
2 minutes
6
Carefully add the dumplings to the hot oil and cook for 2-3 minutes per side until lightly golden, working in batches if needed.
6 minutes
7
Pour in 4 cups of chicken broth into the pot with the dumplings.
1 minutes
8
Dissolve 1 tablespoon of achiote paste in a small bowl with a few tablespoons of warm broth, then stir into the soup; add more achiote paste to taste if desired.
2 minutes
9
Add 1-2 cups of coconut milk to the soup and stir well to combine.
1 minutes
10
Bring the soup to a gentle simmer and cook for 8-10 minutes, allowing the dumplings to cook through and flavors to meld.
9 minutes
11
Taste and adjust seasoning with salt, pepper, and additional achiote paste as needed.
2 minutes
12
Ladle the fish dumplings and coconut achiote soup into bowls and serve hot.