Bún Cá Kiên Giang

Ingredients

• 500g (1.1 lb) fish fillets (such as catfish or snakehead fish) 500g (1.1 lb) fish fillets (such as catfish or snakehead fish)
• 1 onion, sliced 1 onion, sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 liter (4 cups) fish stock 1 liter (4 cups) fish stock
• 200g (7 oz) rice noodles 200g (7 oz) rice noodles
• Fresh herbs (cilantro, mint, Thai basil), for garnish Fresh herbs (cilantro, mint, Thai basil), for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 20g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the sliced onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the turmeric powder and stir well to coat the onions and garlic.
3. 3.
   Add the fish stock to the pot and bring it to a boil. Reduce the heat to low and let it simmer for 15 minutes to allow the flavors to meld.
4. 4.
   While the broth is simmering, prepare the fish fillets by cutting them into bite-sized pieces.
5. 5.
   Add the fish fillets to the pot and cook for an additional 5-7 minutes, or until the fish is cooked through and tender.
6. 6.
   In a separate pot, cook the rice noodles according to the package instructions. Drain and set aside.
7. 7.
   To serve, divide the cooked rice noodles among serving bowls. Ladle the hot soup over the noodles, making sure to include pieces of fish. Garnish with fresh herbs and serve with lime wedges on the side.

Treat your ingredients with care...

• Fish fillets — Ensure the fish fillets are fresh and of high quality. If using frozen fish, thaw it thoroughly before cooking to maintain its texture and flavor.

Tips & Tricks

• For a spicier kick, add a few slices of fresh chili or a drizzle of chili oil to the soup.
• Customize the toppings by adding bean sprouts, sliced cucumber, or fried shallots for extra crunch and flavor.
• If fish stock is not available, you can substitute it with vegetable or chicken stock for a slightly different flavor profile.
• Adjust the seasoning according to your taste preferences by adding more fish sauce or sugar if desired.
• To enhance the aroma, lightly toast the turmeric powder in a dry pan before adding it to the soup.

Serving advice

Serve the Bún Cá Kiên Giang hot, allowing the flavors to meld together. Provide lime wedges on the side for diners to squeeze over their soup, adding a tangy and refreshing element.

Presentation advice

Present the Bún Cá Kiên Giang in individual bowls, showcasing the vibrant colors of the fish, herbs, and noodles. Garnish with a generous amount of fresh herbs on top to add visual appeal.