Sour Fish Soup

    50 minutes

    This is a sour then spicy soup that uses a firm white fish. It is a favourite amongst my pack-packing friends.

    1 person made this

    Serves: 4 

    • 750ml fish stock
    • 5cm ginger, peeled and sliced into disks
    • 5cm galangal, peeled and sliced into disks
    • 5 Thai chillies, crushed
    • 2 kaffir lime leaves, torn
    • 2 lemon grass stalks, cut into 5cm lengths and crushed
    • 2 shallots, crushed
    • 300g white fish, such as trout or catfish, scaled and cut into steaks
    • 5 cherry tomatoes, halved
    • 2-3 tablespoons fish sauce
    • 4-5 tablespoons tamarind juice
    • 1 handful coriander, diced

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. In a saucepan add the stock and bring to a simmer. Add the ginger, galangal, chillies, kaffir lime leaves, lemongrass and crushed shallots. Simmer this for 20 minutes.
    2. Add the fish and tomatoes then simmer until just done; about 5 minutes.
    3. While the fish is cooking add the fish sauce and tamarind juice. Taste the soup, it should be sour and spicy. Adjust the seasoning if needed.
    4. Gently place the fish in a bowl then pour the soup and its contents over the fish. Sprinkle with coriander. Serve.

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