- 500gr boneless fish fillets, cut into chunks
- 1 litre fish stock
- 270ml can coconut cream
- 1 tbsp fish sauce
- I tbsp oyster sauce
- 6 kaffir lime leaves
- 6 slices ginger
- 4 coriander stems with roots attached
- 5 spring onions, finely sliced
- 1 juicy lime
In a large pot combine stock, coconut cream, sauces, lime leaves, ginger and finely sliced coriander roots and stems. Bring to boil then reduce to simmer for 20 minutes. Add fish, spring onions and lime juice to taste. Simmer for 2-3 minutes to just cook the fish. Ladle into bowls and top with plenty of coriander sprigs to serve.
Serves 4
