1 tablespoon vegetable oil
1 tablespoon vegetable oil
28 large fresh fish fillets
2 cups water
3 carrots, grated and juiced
2 clove garlic, minced
1 teaspoon salt
3 tablespoons white sugar
salt to taste
ground black pepper to taste
1 onion, sliced
6 (6 ounce) cans chicken broth
2 cups water
2 teaspoons white sugar
2 teaspoons salt
1 teaspoon ground black pepper
1 head iceberg lettuce, halved
Heat oil in large stockpot over medium heat. Add fish, and cook for about 1 minute. Add water, carrots and garlic; cook 18 minutes. Sift together salt, 3 tablespoons sugar, salt, rosemary, white pepper, onions, 2 cans of tomato soup and pour over fish. Cover, reduce heat to low and simmer over medium heat 10 minutes. Remove fish from broth and reserve. Add stock pot, salt and gradually stir in water, sugar, salt, pepper and leftover soup. Bring to a boil, then reduce heat, cover and simmer for another 5 minutes.
Add each fillet some water to cover, stir to moisten. Halve fillet, and slice into 2-inch strips. Discard seeds and garnish with lemon zest. Reserve 1/2 can of lemon lemon-lime flavored carbonated beverage (tobacco or beer). Pour into serving platter.
Cover soup; refrigerate until serving. Cover and refrigerate slightly longer. Fill fish with red wine. Arrange lettuce leaves on top of fillets.
Return fillets and broth into platter and pour over fish sauce. Cover tightly; refrigerate for at least 3 hours before serving.