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Fish and herb broth

AI-drafted · awaiting admin review

Fresh river fish simmered briefly with ginger, chilli and wild herbs into a light, clear soup.

Region: Arunachal PradeshOccasion: Everyday mealTime: 25 minServes: 4Non-vegetarian

Ingredients

  • 500 g fresh river fish, cleaned and cut into pieces
  • 4 cups water
  • 1 tbsp ginger, crushed
  • 3–4 green chillies, slit
  • 1 tomato, chopped (optional)
  • A handful of local herbs or coriander and spring onion
  • Salt to taste

Method

  1. Bring the water to a boil with ginger, chillies, tomato and salt.
  2. Add the fish and simmer gently for 8–10 minutes until just cooked.
  3. Add the herbs in the last minute.
  4. Serve hot in bowls with steamed rice.

History

Arunachal's many rivers and streams provide fish, and boiling with herbs rather than frying in oil is the usual way of cooking across most tribal kitchens.

Significance

Light broths like this are an everyday food in homes near the State's rivers and streams.

Sources