Asian coconut seafood broth

Recipe from: 10/1/2005 12:00:00 AM

Ingredients 18
Servings 6
Time 40

Ingredients

  • 4
    Litres
    water
  • 5
    ml
    sugar
  • 4
    stalks
    lemon grass, trimmed and chopped roughly
  • 1
    15 cm-knob of ginger, thickly sliced
  • 2
    limes
    juice of 2 limes
  • 5
    dried lime leaves
  • 400
    ml
    tinned coconut milk
  • 25
    ml
    Dashi granules
  • 250
    g
    Chinese rice noodles or
  • 12
    Wonton skins
  • 250
    ml
    Spring onions, chopped
  • 250
    ml
    oyster mushrooms or fresh shittake, roughly chopped
  • 800
    g
    white fish fillets, cubed
  • 30
    g
    coriander, chopped
  • 1
    lemon
    finely grated peel of one lemon
  • 125
    ml
    mint and basil
  • 12
    large prawns , cooked and peeled, optional
  • 10
    ml
    sea salt and milled pepper
 

Method

60
 
Heat water in a medium-sized, deep pan. Add sugar, lemon grass, ginger, chilli, lime juice and leaves, and simmer until liquid has reduced by at least half. Add coconut milk and Dashi to reduced liquid; mix well, strain through a sieve. Set aside. This can be done a day in advance. Defrost the wonton wrappers or, if using noodles, cover with boiling water to soften.

Drain noodle sand set aside. Fifteen minutes before serving, increase heat and add fish, lemon peel and herbs Place noodles or wonton wrappers in the bottom of 6 heated soup bowls. Spoon over broth; top with a prawn and a frizz of spring onion.

 

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