A truly delicious mixture of textures and flavours. Sort of South-East Asian in origin but served with a meaty white fish — here I use New Zealand’s delicious blue cod. You can use any fish that is at its best at the time.
Heat oil in a deep saucepan. Add onions and garlic and cook until wilted but not coloured. Add pumpkin, lemongrass (use only the bottom
Place cod, cornflour and salt in a small plastic bag and shake to coat fish. Heat butter in a frying pan. When it turns brown, add fish pieces and fry for 30 seconds each side or until cooked through.
To serve, ladle soup into shallow bowls and place fish pieces on top. Grind on some black pepper.
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