Fish and Cellophane Noodle Soup Recipe

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.