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Ingredients :
750g
firm white fish fillets, cut into cubes of 3 cm size
Salt to taste
3 stems
lemon grass (white part only), trimmed to 18 cm long
2 teaspoons
turmeric, ground
5 tablespoons
cooking oil
2 teaspoons fresh ginger, finely chopped
6 cloves garlic, crushed
2
onions, finely sliced
2 teaspoons paprika
1 tablespoon rice flour
6 cups water
2 cups coconut milk
1/2 cups fish sauce
500g noodles
For Garnishing :
4 hard boiled eggs, quartered
4 limes, quartered
1/2 cup fresh cilantro leaves, chopped
1/2 cup scallions, finely sliced
5 tablespoons chili flakes
1/2 cup unsalted roasted peanuts, roughly
chopped
Fish sauce to taste
Method :
Place the cut
fish fillet on a plate and sprinkle with turmeric and salt before
setting aside for about 10 minutes. Bruise the white part of the lemon
grass to release the fragrance and tie them into a bundle. heat a wok
with the peanut oil. Add the onion to saute and cook over medium heat
for about 10 minutes, or until the onion is soft and golden color. Add
the garlic and ginger and saute for a further 1 minute. Stir in the
water, coconut milk and fish sauce. Add the fish, rice flour and paprika
and combine well. Add the lemon grass bundle and simmer for 8-10 minutes
or until the fish is cooked.
Heat up a
large pan with boiling water and cook the noodles until tender, and
drain. Place the noodles in 8 individual serving bowls and scoop the
fish soup into them. Provide the garnishes in separate bowls for the
diners to add according to their prefernce. Best to serve hot.
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