Fish and Cellophane Noodle Soup Recipe

Ingredients : Serves 6-8

500g White fish fillets

1 teaspoon Finely grated fresh ginger

3 tablespoons Fish sauce

1 teaspoon Salt

1/2 teaspoon Ground black pepper

60g Cellophane noodles

1 1/2 tablespoons Peanut oil

1 Medium onion, thinly sliced

2 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 spring onions

• Remove skin and bones from the fish and chop flesh coarsely.

• Mix fish with ginger, 1 tablespoon of fish sauce and half the salt and pepper.

• Set aside.

• 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 soup tureen or serving bowl, sprinkle with spring onions and serve hot.