The Recipes

Fish and Rice Soup

I decided to use arborio rice in this soup because I wanted the rice to break down a little bit; I didn't want the rice to retain its shape too much.  It gives a nice consistency that is a break from the usual noodles and other suspects in soups, especially with Asian flavors involved.

Fish and Rice Soup


- 1 tilapia fillet
- drizzle of sesame oil
- 2 T. soy sauce, divided
- 1/4 c. arborio rice
- 1 c. chicken or fish stock
- 1/2 jalapeno, finely diced
- a few grates of fresh ginger
- 2 cloves garlic, minced or grated
- 1 T. Sriracha or other hot sauce
- dash fish sauce
- 1 scallion, chopped for garnish
- handful of cilantro, chopped for garnish
- blended oil

Bring a small pot of water to a boil.  Salt the water and add the rice, cooking for ten minutes.  While it is cooking, add the sesame oil and half of the soy sauce to a plastic bag and add the tilapia.  Close it and massage the liquids into the fish.

Drain the rice and set aside.

In a larger pot, heat 1 T. of the blended oil.  Add the jalapeno, garlic, and ginger, stirring for 1-2 minutes until it becomes fragrant.  Add in the remaining soy, fish sauce, and Sriracha, and stir to combine.  Add the rice and stock to the pot and cook for 15 minutes longer.  Slip the fish into the soup and let it cook for 6-8 minutes.

Plate the soup and garnish with the chives and cilantro.