Hot and Sour Smoked Fish Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Serve with jasmine rice. Ingredients:
1 banana pepper |
1 dried red chili, deseeded, chopped and soaked in hot water |
1 large fresh red chile, chopped |
2 garlic cloves, chopped |
2 golden shallots, chopped |
sea salt, to taste |
1 teaspoon shrimp paste |
300 g smoked trout |
1 liter chicken stock |
2 stalks lemongrass, pounded |
3 kaffir lime leaves, sliced |
2 tablespoons fish sauce |
1 teaspoon palm sugar |
2 tablespoons lime juice |
Directions:
1. Heat griller (broiler) to high and cook the banana chilli until the outer surface is charred, about 10 minutes. Allow to cool. Peel and remove seeds. Slice finely and set aside.
2. In a mortar, crush the dried chilli, fresh chilli, garlic, shallots, salt and shrimp paste until fine.
3. Flake the smoked fish very coarsely.
4. In a large pot, bring stock to the boil, then stir in the paste.
5. Add the fish, lemon grass and lime leaves, then the fish sauce, palm sugar and lime juice.
6. Mix well and serve.
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