The recipe for this soup was invented impromptu - I have a head, a tail and a couple of pieces of catfish. I really wanted a very light soup, and as part of the competition I experimented with soy sauce
Fill the fish with hot water and put it on the fire. Here an incident happened to me - for the first time I was cooking catfish and did not know that the mucus needed to be washed well, which covered the skin of the catfish, no matter how much I did not wash the skin, I had to drain the water once and start cooking again. Bring everything to a boil, the broth is already becoming transparent, add bay leaf and pepper. Cook for 10 minutes until the fish is ready.
Cut the leeks into half rings, grate the carrots on a coarse grater, and finely chop the ginger.
Fry the onion in vegetable oil until golden brown, add the carrots, mix everything, add salt, pepper, add coriander, mix everything again and continue to fry for a couple of minutes until the carrots are ready.
Cut the potatoes into small cubes. Remove the finished fish from the broth, and add potatoes to the broth, bring to a boil and pour in the washed rice.
Bring to a boil again, add grated ginger and soy sauce. Continue cooking until the rice is soft.
The fish is cleaned of skin and bones.
Finely chop the parsley. Add the roasting and parsley to the soup, bring to a boil, cover with a lid and let it brew for 5 minutes.
Serve with sour cream, garnished with slices of fish. It goes very well with black bread.