← Back to Search Results
Dai Chile-Fish Soup with Flavored Oil Recipe-10552

Photo by: Joseph De Leo
Comments: 0


Behind most Dai houses in the villages of southern Yunnan, there’s a small pond. Fish live there, and when the cook wants fresh fish, she can just go to the pond and scoop one out, or send a child to get one for her. As a result, there’s a large Dai repertoire of dishes using fresh fish.

This is one of the easiest soups we know, a pleasure whether served as a fish course in a Western-style meal or as one of several dishes in a rice-centered Southeast Asian–style meal. It reminds us of the fish soups from farther south in the Mekong Valley, in Laos and Cambodia. As in those soups, there is acidity, in this case from tomato, and coriander leaves are used to flavor the broth rather than simply as a garnish.

The soup has a fair amount of chile heat. To cut back on it, reduce the number of chiles. The secret ingredient is the Dai Flavored Oil, which tempers the soup, bringing flavors together. Assemble the ingredients for the oil before you start the broth. That way, you can quickly make the oil while the broth is cooking, then add it to the soup, hot and aromatic, straight from the pan.

Yield: Serves 4 as a soup course or as part of a rice meal


  • 1¼ to 1½ pounds firm-fleshed fish steaks or fillets, such as tilapia, striped bass, or lake trout, or an ocean fish such as snapper or cod
  • 4 cups water
  • 3 dried red chiles
  • 2 fresh green bird chiles or serrano chiles
  • 1 tablespoon ginger, cut into small matchsticks
  • 1 garlic clove, smashed
  • 1 large or 2 small scallions, sliced lengthwise into ribbons, then crosswise into 2-inch lengths
  • 1 cup coriander leaves and stems, coarsely chopped
  • 1 medium tomato, ripe or green, as you wish, finely chopped
  • 2 tablespoons Dai Flavored Oil, or to taste
  • 1½ to 2 teaspoons salt, or to taste
  • Freshly ground pepper (see Notes)


Cut the fish into 1- to 2-inch pieces. Place in a small pot, add the water, whole chiles, ginger, garlic, scallions, and coriander, and bring to a boil, then immediately lower the heat and simmer for 5 minutes.

(Meanwhile, prepare the flavored oil.)

Add the tomato, the oil, including the garlic slices, and 1½ teaspoons salt to the hot broth and simmer for another 5 minutes or so. Taste for salt and adjust if necessary, then add pepper to taste.

Serve hot or warm.


NOTE ON SERVING: The soup is traditionally served with all the flavorings still in it. The chiles and garlic clove are not meant to be eaten, but are just put aside by each diner as he or she eats. If you wish, you can strain the soup before serving it, so that it comes to the table as a broth. In that case, though, we’d suggest that you remove the garlic slices from the flavored oil before adding it to the soup and set them aside, then add them to the broth when you serve it.

NOTE ON PEPPER: Both white and black pepper are used in Southeast Asian cooking. White tends to be used in pale dishes such as this, partly for aesthetic reasons. But we find we always prefer the rich taste of black pepper to that of white; suit yourself.

WHOLE FISH OPTION: We suggest that you use fish steaks or fillets, but you could start with a whole fish weighing close to 2 pounds. Trim off the head and fins, lift the meat off the bone, and cut it into 1- to 2-inch pieces. Then simmer the trimmings and bones in 3 cups water, and use the strained broth as part of the liquid for the soup.

© 2008 Jeffrey Alford and Naomi Dugid

Note from Cookstr's Editors

Nutritional information is based on 4 servings, using 1¼ pounds of striped bass and 1 1/2 teaspoons of salt. Nutritional information does not include Dai Flavored Oil. For nutritional information on Dai Flavored Oil, please follow the link above.


Nutritional Information

Nutrients per serving (% daily value)

154kcal (8%)
45mg (4%)
12mg (20%)
128mcg RAE (4%)
113mg (38%)
983mg (41%)
1g (4%)
4g (5%)
2mg (10%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
Free Activity Kit for Love Monster and the Last Chocolate!

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
mexican-everyday Mexican Everyday
by Rick Bayless
american-masala American Masala
by Suvir Saran
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
amor-y-tacos Amor Y Tacos
by Deborah Schneider
good-to-the-grain Good to the Grain
by Kim Boyce
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?