Clear Fish Broth with Noodles

Name: Clear Fish Broth with Noodles
Yield: Serves 4
Cuisine: Cambodian
Ingredients: 25 ml light soy sauce; ½ stalk lemongrass, chopped; 50 ml Ginger Juice; 3 tomatoes, chopped; ½ teaspoon freshly ground white pepper; 25 ml fish sauce; 25 ml Sugar Syrup; 8 Roasted Cherry Tomatoes; 4 stalks long-leaf (saw-tooth) coriander, shredded; 2 green onions, finely sliced on the diagonal; 25 ml fresh lime juice, strained; 1 litre Fish Stock; 200 g thin rice noodles (rice sticks), cooked; 240 g fish fillets, skin removed

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

This type of soup is an essential part of a Khmer meal, light and refreshing with clean, uncomplicated flavours. Any type of white fish can be used, from sand or red-spot whiting fillets to larger, fleshier deep-sea fish, even river fish – the choice is yours.

Ingredients

240 g fish fillets, skin removed
200 g thin rice noodles (rice sticks), cooked

Asia
Cambodia
Khmer
Fish course
Pescatarian
Soup
South East Asia

Method

To make the broth, heat the stock, ginger juice, tomatoes, lemongrass and soy sauce in a saucepan and simmer gently – do not boil – for 30 minutes to allow the flavours to infuse. Add the fish sauce, sugar syrup and pepper and cook for another 5 minutes.

Remove from the heat and pass through a fine mesh sieve. Discard the solids and stir in the lime juice. Taste and adjust the seasoning