Fish Comforting Asian

Floating market fish soup

Name: Floating market fish soup
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Cuisine: /asian, /asian recipes, /chinese
Ingredients: 600g white fish fillets (such as blue-eye or snapper); 100g bean thread vermicelli (glass noodles); 2 lemongrass stems; 1.2 litres chicken stock; 3 eschalots, finely sliced; 1 long red chilli, sliced; 2 tablespoons tamarind puree; 2 tablespoons fish sauce; 1 tablespoon sugar; 100g bean sprouts; 2 tomatoes, chopped; Small handful of Thai basil (or mint) and coriander leaves; 1 lime, quartered

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25m

15m

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by Jill Dupleix

Food writer

Oct 03, 2015

Enjoy this wonderful Asian dish that delivers flavour and freshness with a light touch that will leave you feeling satisfied and nourished.

600g white fish fillets (such as blue-eye or snapper)
100g bean thread vermicelli (glass noodles)
2 lemongrass stems
1.2 litres chicken stock
3 eschalots, finely sliced
1 long red chilli, sliced
2 tablespoons tamarind puree
2 tablespoons fish sauce
1 tablespoon sugar
100g bean sprouts
2 tomatoes, chopped
Small handful of Thai basil (or mint) and coriander leaves
1 lime, quartered

Method

1.

Cut the fish into bite-sized chunks and toss with salt and pepper. Put noodles in a bowl, pour over boiling water to cover and leave for 4 minutes, then drain.
2.

Trim lemongrass to inner, tender white part and finely slice. Put stock, eschalot, chilli, tamarind and lemongrass in a pan. Bring to a boil over medium-high heat, then simmer for 10 minutes over medium heat.
3.

Stir in fish, fish sauce and sugar. Simmer over medium-high heat, covered, for 5 minutes. Add sprouts, noodles and tomatoes. Simmer for 1 minute or until hot.
4.

Divide among warm bowls. Scatter with herbs and serve with lime wedges.