Ingredients
- 1 whole baby snapper
- 1 tbsp fish sauce
- 1/4 tsp black pepper, freshly ground
- 1/4 cup spring onion, thinly sliced
Soup stock - 1 tbsp sesame oil
- 3 shallots, sliced finely
- 2 lemongrass stalks, cut into 3cm lengths and crushed
- 6 cups of water or chicken stock
- 1/2 cup bamboo shoots, sliced thinly
- 6 baby sweet corn
- 1/2 cup enoki mushrooms
- 1 small chilli, seeded and thinly sliced
- 1 tbsp sugar
- 2 tbsp fish sauce
- 2 tomatoes, seeded and cut into thin strips
- pinch of sea salt
- pinch of freshly ground black pepper
- 1/2 cup fresh lime juice
- 1/2 cup bean sprouts
- 1/4 cup coriander leaves
- 2 limes, cut into wedges
Method
Fillet the fish. Keep the carcass and head and cut the fish flesh into 2cm cubes. Place fish cubes into a bowl with the fish sauce, pepper and spring onions. Allow to marinate in the fridge while you make the soup.
In a deep pot, heat the oil. Add the shallots, lemongrass and fish carcass, including the head. Saute for 3 minutes, then add the water or chicken stock and simmer for 20 minutes.
Pass this stock through a fine sieve into a deep pot. Bring to the boil and add the bamboo shoots, baby sweet corn, enoki mushrooms, chilli, sugar and fish sauce.
Simmer on a low flame for 5 minutes, then drop in the marinated fish cubes, tomato strips, salt and pepper.
Cook for a further 3-5 minutes or until fish is cooked. Pour in the lime juice and stir in bean sprouts.
To serve: Serve in individual bowls with coriander leaves and a wedge of lime.
