Name: Asian-style fish soup
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 2 tablespoon sesame oil; 1 red onion, halved and sliced; 4 clove garlic, sliced; 6 centimetre piece ginger, peeled and grated, or cut into thin matchsticks; 1 red chilli, sliced; 1 teaspoon cumin seeds, toasted and ground (optional); 1 teaspoon coriander seeds, toasted and ground (optional); 1 teaspoon fennel seeds, toasted and ground (optional); 2 kaffir lime leaves; 6 cup fish stock (see recipe below); 500 gram monkfish fillets, cubed; 1 bunch whole spinach, roots removed, leaves separated and well washed; 2 tablespoon fish sauce; 2 tablespoon lime juice; 2 tablespoon brown sugar; 1 handful fresh herbs such as coriander, mint, thai basil, spring onions, cut into thin strips, for garnish; Fish stock; 3 fish bodies/fish frames (ask your fishmonger for these); 1 leek (white part only), chopped; 1 stalk celery, chopped; 1 onion, chopped; 1 fennel bulb, chopped; 1 handful herbs such as parsley, thyme, bayleaf; 2 pieces orange peel (peeled with a potato peeler); 6 peppercorns; 1 pinch saffron threads

Ingredients

2 tablespoon sesame oil

1 red onion, halved and sliced

4 clove garlic, sliced

6 centimetre piece ginger, peeled and grated, or cut into thin matchsticks

1 red chilli, sliced

1 teaspoon cumin seeds, toasted and ground (optional)

1 teaspoon coriander seeds, toasted and ground (optional)

1 teaspoon fennel seeds, toasted and ground (optional)

2 kaffir lime leaves

6 cup fish stock (see recipe below)

500 gram monkfish fillets, cubed

1 bunch whole spinach, roots removed, leaves separated and well washed

2 tablespoon fish sauce

2 tablespoon lime juice

2 tablespoon brown sugar

1 handful fresh herbs such as coriander, mint, thai basil, spring onions, cut into thin strips, for garnish

Fish stock

3 fish bodies/fish frames (ask your fishmonger for these)

1 leek (white part only), chopped

1 stalk celery, chopped

1 onion, chopped

1 fennel bulb, chopped

1 handful herbs such as parsley, thyme, bayleaf

2 pieces orange peel (peeled with a potato peeler)

6 peppercorns

1 pinch saffron threads

Method

Asian-style fish soup

1.Heat oil in a large pot and sauté onion, garlic, ginger, chilli and spices (if using) for 5-10 minutes, or until translucent.

2.Add the lime leaves and stock and bring to the boil, reduce the heat and simmer for 5 minutes.

3.Add fish, spinach, fish sauce, lime juice and brown sugar; simmer for 5 minutes. Season to taste and remove lime leaves.

4.Serve immediately in warm bowls, garnished with fresh herbs.

Fish stock

5.Place all the ingredients in a large pot and cover with cold water. Cover pot with a lid, bring to the boil, uncover, reduce the heat and simmer for 20 minutes.

6.Strain, cool and refrigerate until required. Any leftovers can be frozen to use another day.

Check label of fish sauce if eating gluten-free.
Note

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Ingredients

Method

Asian-style fish soup

Fish stock

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