Malaysian Coconut Milk Soup

BEAUTY FROM THE BEAST

before and after

No time to angle and fillet one the ugliest eating fishes available?  Not a problem…this a deceptively easy seafood soup, especially if you purchase a firm white fish or prawns from your grocery store.  This recipe is also versatile in that it can be served as a canapé such as above, or in a soup bowl with rice.

 

serves 4-6 as an entree

 

4 pounds of firm white fish, or 20 prawns

1 stalk of lemon grass

1 shallot, finely chopped

1/4 – 1/2 red chilli, finely chopped

1/2 inch piece of ginger, peeled and grated

1 garlic clove, finely chopped

1/4 teaspoon ground coriander

pinch of saffron

1 tablespoon sunflower oil

1/2 cup of coconut milk, well stirred

1/4 teaspoon salt

1/4 teaspoon fresh ground black pepper

1-2 teaspoons Nam Pla or other fish sauce

lime or lemon juice to taste

Cilantro rough chopped

rice (optional)

 

Remove tough outer leaf of the lemon grass and grate or chop finely.  Place lemon grass, shallots, chilli, ginger, garlic, spices and oil into a bowl with choice of seafood.  Let marinate for an hour in the refrigerator if you have time.

Place a pot over medium heat.  Add marinated seafood and cook until just fragrant, about 3-5 minutes.  Add coconut milk, salt and pepper.  Bring to simmer and cook until just cooked.  Add fish sauce and citrus to taste stirring to incorporate.  Garnish with cilantro.


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