Fish Comforting Main

Cambodian seafood broth

Name: Cambodian seafood broth
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 2 onions, cut in thick slices; Sunflower oil to brush; 1L fish stock; 50g ginger, sliced; 3 cloves; 2 star anise; 1 cinnamon stick; 1 tbs fish sauce; 1 tsp caster sugar; 350g skinless snapper fillet, in 3cm pieces; 8 large green prawns, peeled, deveined, tails intact; 500g mussels, scrubbed; 200g rice noodles, cooked; Coriander, spring onion greens and lime wedges to serve

3 ratings

15m

25m

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by Shannon Bennett

Chef

Jun 01, 2017

This soup is filling, yet fresh and light at the same time. Plus, who doesn't love a big bowl of comforting seafood?

2 onions, cut in thick slices
Sunflower oil to brush
1L fish stock
50g ginger, sliced
3 cloves
2 star anise
1 cinnamon stick
1 tbs fish sauce
1 tsp caster sugar
350g skinless snapper fillet, in 3cm pieces
8 large green prawns, peeled, deveined, tails intact
500g mussels, scrubbed
200g rice noodles, cooked
Coriander, spring onion greens and lime wedges to serve

Method

1.

Heat a chargrill over high heat. Brush the onions with a little oil, then chargrill for 3-4 minutes a side until blackened. Set aside.
2.

Place the stock, ginger, spices and 2 cups (500ml) water in a saucepan. Bring to a simmer over medium-high heat. Add the onions, fish sauce and sugar and simmer for 10 minutes to infuse. Strain through a sieve.
3.

Return the onion to the broth and place over high heat. Add the snapper, prawns and mussels. Put on the lid and cook for 3-4 minutes, shaking the pan until the fish is cooked and the mussels have opened.
4.

Divide the noodles between 4 bowls. Top with seafood and broth. Add coriander, spring onions and lime wedges to serve.