Floating Market Fish Soup Recipe

Photography by Petrina Tinslay

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

Serves: 4

Time to prep: 25 minutes

Time to cook: 15 minutes

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 (see Notes)
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 100g bean sprouts
• 2 tomatoes, chopped
• Small handful of Thai basil (or mint: see Notes) and coriander leaves
• 1 lime, quartered

Method

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

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