Coconut fish soup revisited

Having previously discovered the simplicity of preparing a fish soup infused with Thai flavours, tonight was an opportunity to experiment a bit further with different ingredients.   Net result was a wholesome bowl of coconut fish soup with bags of flavour.  The ingredients are predominantly Indian by nature but the soup has more of a Pan Asian feel to it because of the coconut milk and the fresh sambal.  The soup uses ‘kokum’ to provide a bit of tang to the dish – this is typically found in India and commonly used in west coastal fish dishes.   If kokum is not available in your local Indian grocer then feel free to substitute it with some tamarind pulp.

SONY DSC  SONY DSC

SONY DSC  SONY DSC

What do I need to make it?

  • 1 large fillet of cod cut in half
  • 1 medium onion sliced
  • 2 green chillies chopped
  • 1 inch piece ginger cut in julienne
  • 4 medium sized mushrooms sliced
  • 75 gm of baby leaf spinach
  • 400ml tinned coconut milk
  • 1/2 tsp white pepper
  • 1 tbsp coconut oil
  • 3 kokum pieces chopped
  • 1/2 tsp caraway seeds
  • Handful fresh curry leaves
  • Small handful of fresh coriander to garnish
  • Salt to taste

For the sambal

  • 1 cup of shredded coconut roasted till light brown
  • 1 clove of garlic
  • 1 small shallot (we used small Indian onions)
  • 4-5 small dried red chillies (adjust to taste)
  • 1/2 tsp caraway seeds
  • 1/2 tsp sugar
  • Salt to taste

Pound all the ingredients (except the coconut) to a paste in a pestle and mortar.   Once the roasted coconut has cooled, mix it with the paste and it is ready to serve.

How much will I make?

2 large bowls of soup

How do I make it?

Heat a pan, add coconut oil followed by the caraway seeds, ginger and curry leaves.   Stir for a minute before adding the sliced onions, green chillies and cook for a couple of minutes.   Pour in the coconut milk with 400 ml of water and season with salt and white pepper.   Reduce the heat to low and cook for ten minutes before poaching the cod fillets in the stock till cooked through.   Remove the fillets and add the mushrooms and spinach to the stock – increase heat and cook for five minutes.   To assemble the dish, place the cod fillets in the middle of the bowl and pour stock with vegetables over it.   Garnish with a tablespoon of the sambal and some fresh coriander.  Enjoy.

Advertisements

2 thoughts on “Coconut fish soup revisited

  1. Pingback: Asian Food – Tofu Mushrooms Coconut Milk Thai Basil Recipe Vegan cooking | Renard Moreau Presents

  2. Pingback: Crème De Poissons Au Cari (Curried Fish Soup) | RecipeReminiscing

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s