Ingredients for Asian Fish Stock
- 2 tablespoons peanut oil
- 2 cups chopped yellow onions
- 2 cups chopped celery ribs
- 1/4 cup minced fresh ginger
- 2-3 serrano chilis, finely minced
- 4 cups fish bones
- 8 cups water
- cups white wine
- cups rice wine
- teaspoons kosher salt
- 1/2 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons fish sauce
- 4 cloves minced garlic
- 1 teaspoon black peppercorns
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How to Make Asian Fish Stock
- Heat 2 tablespoons of oil in a large (8-quart) stockpot over medium heat. Add 2 cups chopped onions, 2 cups chopped celery, 1/4 cup minced ginger, and 2-3 serrano peppers, finely minced (adjust to your spice preference). Sauté until golden brown, about 8-10 minutes.
- Add 4 cups fish bones (ask your local fishmonger to save them for you!), and sweat for 10 minutes, stirring occasionally.
- Add 8 cups water, 1/2 cup soy sauce, 1/4 cup mirin, 2 tablespoons fish sauce, 4 cloves garlic (minced), and 1 teaspoon black peppercorns. Bring the mixture to a boil.
- Reduce heat to low, partially cover, and simmer gently for 1 hour.
- Strain the stock through a fine-mesh sieve lined with cheesecloth, discarding the solids.
- Allow the stock to cool completely before refrigerating or freezing. For convenient portioning, freeze in ice cube trays and store the cubes in double zip-lock bags for up to 3 months.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
4g
Fat
1g
Carbs
1g
