Wednesday, April 22, 2009

Fish Soup With Noodle Recipe

Ingredients :

750 g

1 1/2 teaspoons

2 teaspoons

3 stems

4 tablespoons

2 medium

6 cloves

2 teaspoons

2 teaspoons

1 tablespoon

6 cups

2 cups

1/2 cups


Garnish :


1/2 cup

1/2 cup


4 tablespoons

1/2 cup
Firm white fish fillets


Ground turmeric

Lemon grass

Peanut oil

Finely sliced onions

Crushed garlic

Finely chopped fresh ginger


Rice flour


Coconut milk

Fish sauce

Somen noodles

Hard-boiled eggs, quartered

Chopped fresh coriander leaves

Finely sliced spring onion

Limes, quartered

Fish sauce to taste

Chili flakes

Unsalted roasted peanuts, roughly chopped

Method :

Cut the fish into 3 cm cubes. Place the fish pieces on a plate and sprinkle with the salt and turmeric. Set for 10 minutes.

Trim the lemon grass stems to about 18 cm long. Bruise the white fleshy ends so that the fragrance will be released during cooking, and tie the stems into loops.

Heat the peanut oil in a large pan; add the onion and cook over medium heat for 10 minutes, or until soft and lightly golden

Add the garlic and ginger and cook for about 1 minute.

Add the fish, paprika and rice flour and combine well.

Pour in the water, coconut milk and fish sauce, and stir.

Add the loops of lemon grass and simmer for 10 minutes, or until the fish is cooked.

Cook the noodles in a large pan of boiling water for 8 to 10 minutes or until tender, then drain.

Place a mound of noodles in 8 warm individual serving bowls and ladle over the fish soup.

Offer the garnishes in separate small bowls so the diners can add them to their own taste.

Serve hot.

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