King Prawn and Barramundi Luxor

Name: King Prawn and Barramundi Luxor
Yield: Serves 6–8
Cuisine: Vietnam
Ingredients: 150 ml (5 fl oz) evaporated milk; 100 g (4 oz) uncooked (green) prawns; 225 g (8 oz) barramundi fillets (failing that, use any firm white fish such as sea bream or sea bass); 1 handful of beansprouts; fresh coriander and mint leaves; 100 g (4 oz) creamed coconut, chopped; 1 tablespoon red curry paste; 50 g (2 oz) thread noodles or vermicelli; salt; 2 shallots, finely sliced; 2 cloves of garlic, finely sliced; 2 tablespoons vegetable oil; 1 lettuce heart, finely shredded; freshly ground black pepper; 3 tablespoons fish sauce; 1.5 litres (2½ pints) fish Thai soup stock; 4 shallots, finely chopped; 2 green chilli peppers, stemmed and finely chopped; coriander vinegar (optional); 1 blade of lemon grass, finely chopped

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Floyd on Oz

By Keith Floyd

Published 1991

About

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.

Ingredients

225 g (8 oz) barramundi fillets (failing that, use any firm white fish such as sea bream or sea bass)
100

Asia
Vietnam
Fish course
Pescatarian
South East Asia
Soup
Spicy

Method

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