Fish Soup and Rice Vermicelli Recipe

Ingredients :

500 g

4

6 cloves

2 teaspoons

1 teaspoon

1/2 teaspoon

2 tablespoons

4 tablespoons

2

4 cups

1

1 teaspoon

1 tablespoon

3 tablespoons

2 cups

2 tablespoons

500 g

Fillets of strong-flavored fish or 2 cans of herrings

in tomato sauce

Medium onions, roughly chopped

Garlic, peeled

Finely chopped fresh ginger

Ground turmeric

Chili powder

Sesame oil

Peanut oil

Fresh chilies, seeded and chopped

Thin coconut milk

Banana heart or 255 g canned bamboo shoots

Dried shrimp paste

Fish sauce

Chick pea flour

Thick coconut milk

Lemon juice

Fine egg noodles or rice vermicelli

Salt to taste

• If using fresh fish, wash and scale the fillets and simmer for 5 minutes in just enough water to cover.

• Reserve the stock.

• Put onions, garlic, ginger, turmeric and chili powder in container of electric blender and blend to a puree.

• Heat both oils in a large saucepan and fry the blended ingredients and chilies.

• When it is golden brown and beginning to stick to the pan, add fish stock, thin coconut milk and bamboo shoots.

• Bring to the boil, turn heat low and simmer until bamboo shoots are tender.

• Dissolve dried shrimp paste in fish sauce and add to mixture.

• Mix the chick pea flour smoothly with a little cold water or some of the chick coconut milk and add to pan.

• Keep stirring as it comes to the boil.

• Simmer for 5 minutes, add fish and if using canned fish, the liquid from the can as well.

• Add thick coconut milk and lemon juice, stir as it comes to simmering point.

• Season to taste with salt if necessary.

• Cook noodles in boiling salted water until just tender.

• Drain well and serve in a large bowl alongside the soup.

• have small bowls with accompaniments ready on the tables.

• Serve in a tureen or other large receptacle and provide deep bowls or old-fashioned soup plates.

• Noodles are served first and soup ladled over the top.

• Must be served piping hot.