Sweet and sour soup with sliced monkfish

Name: Sweet and sour soup with sliced monkfish
Cuisine: French
Ingredients: 1 teaspoon freshly ground black pepper; 3 tablespoons chopped fresh coriander root; 4 red shallots, peeled and finely chopped; juice of ½ lime; 1 dessertspoon Tamarind Juice; vegetable oil, for frying; salt, to taste; 2 spring onions, trimmed and finely chopped; 1 large, fresh red chilli, deseeded and finely sliced; chopped fresh coriander leaves; 1 fillet of monkfish, skinned and membrane removed, then cut into thin discs; 1 teaspoon shrimp paste; 1 litre/1¾ pints boiling water; 2.5 cm/1 inch piece fresh root ginger, peeled and finely chopped; 3 teaspoons Demerara or palm sugar; 3 teaspoons Demerara or palm sugar; 1 dessertspoon Thai fish sauce (nam pla); 1 dessertspoon Thai fish sauce (nam pla)

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

1 teaspoon freshly ground black pepper
3 tablespoons chopped fresh coriander root
4

Europe
Asia
France
Italy
Thailand
Fish course
Starter
Soup
Pescatarian
Gluten-free

Method

Using a spice grinder or small blender, blend the black pepper, coriander root, shallots, shrimp paste and salt to taste to a paste.
Heat some vegetable oil in a pan and cook the paste until it releases its fragrance. Add the monkfish and ginger and stir-fry until just cooked.
Add the boiling water and season with the sugar, fish sauce, tamarind juice an