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

Method : 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.