Thursday, July 9, 2009

Fish Soup with basil leaves

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.

1 white-snapper fillet
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 small chili, seeded and thinly sliced (optional)
1 tbsp sugar
2 tbsp fish sauce
2 tomatoes, seeded and cut into wedges
pinch of sea salt
pinch of freshly ground black pepper
1/2 cup fresh lime juice
Bunch of basil leaves, divided on to 2 portion (for garnish)
2 limes, cut into wedges

Place fish fillet 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 and lemongrass. 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 chili, sugar and fish sauce.

Simmer on a low flame for 5 minutes, then drop in the marinated fish fillet, tomato wedges, salt and pepper.
Cook for a further 3-5 minutes or until fish is cooked. Pour in the lime juice and stir in bunch of basil leaves.

To serve
Serve in individual bowls with basil leaves and a wedge of lime.
Serves 6

No comments:

Related Posts with Thumbnails