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Clear Fish Broth with Noodles

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Fire: A World of Flavour

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

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

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