Courtesy of PureZing

Serves 4

INGREDIENTS:

2 garlic cloves, chopped or pressed
1 stalk lemongrass pounded with the edge of a plate
2 Tablespoons fresh ginger, minced
2 teaspoons coconut oil
1 cup short grain brown rice
4 cups chicken or fish stock
1 ½ Tablespoons fish sauce
1 Tablespoon brown sugar
1 pound fresh, wild salmon
½ cup cilantro, chopped
2 large jalapenos, seeded and chopped

DIRECTIONS:

In a soup pot, sauté the ginger, lemongrass and garlic in hot oil until fragrant, but not browned.
Stir in the rice. Add stock of choice, fish sauce and brown sugar. Bring to a boil. Reduce to low and cover and simmer for one hour.

Rinse and dry fish. Remove any skin and bones. Cut into 1-inch chunks.

When rice is very soft, remove and discard the lemongrass. Place chunks of fish on top of rice and cover pot for 5 minutes. If rice is too dry to steam the fish, add enough additional stock or water until rice is cooked oatmeal consistency.

When the fish is cooked, ladle the soup into bowls. Sprinkle with chopped cilantro and jalapeno.
Pass additional fish sauce on the side.