By Keith Floyd
This dish, a cross between a soup and a salad, served in a generous bowl, sums up the fun of Vietnamese cooking. And the delightful mixture of fresh fish, a spicy sauce and herbs is outstanding. It is a sort of Asian bouillabaisse, but lighter and, in fact, even more tasty.
Rinse the barramundi, bream or bass and pat it dry with kitchen paper. Now slice it into thin slivers. Shell the prawns, keeping their tails intact, then remove the vein that runs along the back.
Heat the fish stock with the fish sauce, chilli peppers, the first lot of shallots and lemon grass. When it is simmering, add the evaporated milk, creamed coconut and curry paste. Heat gently u