Hot and sour fish soup
“From across Asia, the perfect prescription for a winter pick-me-u”
- 1 whole baby snapper
- 1 tbsp fish sauce
- 1/4 tsp black pepper, freshly ground
- 1/4 cup spring onion, thinly sliced
Soup stock
- 1 tbsp sesame oil
- 3 shallots, sliced finely
- 2 lemongrass stalks, cut into 3cm lengths and crushed
- 6 cups of water or chicken stock
- 1/2 cup bamboo shoots, sliced thinly
- 6 baby sweet corn
- 1/2 cup enoki mushrooms
- 1 small chilli, seeded and thinly sliced
- 1 tbsp sugar
- 2 tbsp fish sauce
- 2 tomatoes, seeded and cut into thin strips
- pinch of sea salt
- pinch of freshly ground black pepper
- 1/2 cup fresh lime juice
- 1/2 cup bean sprouts
- 1/4 cup coriander leaves
- 2 limes, cut into wedges
In the bowl there's an explosion of flavours and textures that have you gasping for breath at every mouthful and wiping your eyes after every spoonful. For those in need of a little bowl of mum this winter, try this.
Method
Fillet the fish. Keep the carcass and head and cut the fish flesh into 2cm cubes. Place fish cubes into a bowl with the fish sauce, pepper and spring onions. Allow to marinate in the fridge while you make the soup.
In a deep pot, heat the oil. Add the shallots, lemongrass and fish carcass, including the head. Saute for 3 minutes, then add the water or chicken stock and simmer for 20 minutes.
Pass this stock through a fine sieve into a deep pot. Bring to the boil and add the bamboo shoots, baby sweet corn, enoki mushrooms, chilli, sugar and fish sauce.
Simmer on a low flame for 5 minutes, then drop in the marinated fish cubes, tomato strips, salt and pepper.
Cook for a further 3-5 minutes or until fish is cooked. Pour in the lime juice and stir in bean sprouts.
To serve
Serve in individual bowls with coriander leaves and a wedge of lime.
Serves 6
