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Ingredients :
500 g
White fish fillets
1 teaspoon Finely grated fresh ginger
3 tablespoons Fish sauce
1/2 teaspoon Ground black pepper
60 g Cellophane noodles
1 1/2 tablespoons Peanut oil
1 Medium onion, thinly sliced
3 cloves Garlic, crushed
2 Daun salam or few curry leaves
1 teaspoon Turmeric
1 teaspoon Dried shrimp paste
1 teaspoon Finely grated lemon rind
6 cups Hot water
3 tablespoons Finely sliced scallions
Salt to taste
Method :
Remove the bones and skin of the fish.
Chop the flesh coarsely and mix with ginger, 1 tablespoon of fish sauce,
pepper and salt to taste. Set aside to marinate. Soak noodles
in warm water for 15 minutes. In a large
saucepan, heat oil and fry onion, garlic, daun salam until the onion is
soft. Stir
frequently while frying. Add turmeric
and dried shrimp paste and fry for another minute, crushing paste
against side of pan. Add lemon
rind, water and cellophane noodles and remaining fish sauce, salt and
pepper. Boil 5
minutes, then add fish and simmer for 5 minutes longer. Remove from
heat, pour into serving bowl, sprinkle with scallions
and serve hot.
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