Fragrant Fish Broth

This perfect fish broth has depth and nuance, everything in balance. It is great to have a stash of it in the freezer to serve as a simple broth at any time, or to use in making the central Burmese essential Classic Sour Soup or other soups in this chapter.

I often use fish fillets for this broth. A more traditional choice is fish heads. Don’t use salmon; its flavor is too strong and distinctive.