Hot-and-sour fish soup

Name: Hot-and-sour fish soup
Yield: Serves 4
Cuisine: Malay
Ingredients: 8 Chinese cabbage/bai choy leaves, shredded; 8 Chinese cabbage/bai choy leaves, shredded; 100 g/3½ oz snake beans, cut into 5 cm/2 in lengths; 2 tomatoes, peeled and chopped; kernels from 2 cobs of corn; kernels from 2 cobs of corn; extra vegetable oil, for deep-frying; 12 straw mushrooms, cut in half lengthwise; 2 teaspoons vegetable oil; 8 teaspoons Laksa Paste; 1 small onion, chopped; 1.5 litres/48 fl oz Fish Stock or water; 1.5 litres/48 fl oz Fish Stock or water; 20 ml/¾ fl oz fish sauce; 200 ml/6½ fl oz Tamarind Liquid; ¼ cup coriander/cilantro/Chinese parsley leaves; ¼ cup coriander/cilantro/Chinese parsley leaves; ¼ cup coriander/cilantro/Chinese parsley leaves; 2 cups cooked rice; 4 X 75 g/214 oz fish fillets

Preparation info

Serves
4

Difficulty
Medium

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

2 teaspoons vegetable oil
1 small onion, chopped
8 teaspoons

Australian
Asia
Oceania
Australia
Malaysia
Malacca
Fish course
Pescatarian
Spicy
Southeast Asia
Gluten-free

Method

Heat oil in a saucepan and fry onion and laksa paste for a few minutes, or until fragrant. Add stock, tamarind liquid and fish sauce and bring to the boil. Reduce heat and simmer for 10 minutes.
Add vegetables and cook for 20 minutes, or until vegetables are very soft. Taste and, if necessary, adjust seasoning.
Heat oil in a deep-fryer or saucepan and