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Fish soup with coconut
Preparation time : 25 minutes
Cooking time : 15 – 20 Minutes
Serves : 4
Ingredients necessary:
25g / 1pz desiccated coconut
6 shallots
6 almonds, blanched
2 – 3 cloves garlic
1 x 2.5 cm / 1 inch piece root ginger
2 stems lemon grass, trimmed and root discarded
2 – 3 teaspoons turmeric
3 tablespoons oil
1 recipe coconut cream and milk
1 – 2 fresh chillies, seeded and slices
Fresh coriander, to garnish
Method: Sprinkle the fish with salt. Place the coconut in a wok and heat until golden and crisp. Remove the pound until oily. Puree the shallots, almonds, garlic, ginger and 6 cm / 2 ½ inches from the root end of the lemon grass (reserve the remainder) in a blender. Add the turmeric. Heat the oil and fry the pureed mixture for a few minutes. Add the coconut milk and bring to the boil, stirring constantly. Add the fish, chillies, remaining lemon grass and cook for 2 – 3 minutes. Remove the stem of the lemon grass, stir in the coconut cream, transfer to tureen and garnish with coriander.
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