Spicy Sundried Fish Soup

One of my favourite things to do as young boy grew up in the countryside was fishing. Fishes were abundant in nature and easy to get them. Snakehead fish is very common fresh water fish that we could find in the river or paddy field. I thought I never had a chance to see it again when I moved to Australia, oh boy how wrong I was. Today, I will celebrate childhood food in style with something spicy and yummy.

Ingredients

• 1 whole deboned snakehead fish (or any fish)

• 2 medium red onion

• 4 garlic cloves

• 6 sawtooth coriander leaves

• 1 tbsp cut fresh chilli

• 2 tbsp tamarind sauce (or lime juice)

• 2 tbsp fish sauce

• 1 tsp palm sugar

• 4 dried chilli

• 4 galangal slices

• 1 stalk lemongrass

• 4 kaffir lime leaves

How to make

• In a pot, bring water to a boil and add in sliced red onion, garlic, sawtooth coriander leaves, fresh chilli, tamarind sauce, fish sauce, palm sugar, dried chilli, galangal slices, lemongrass, and kaffir lime leaves.

• Add in the deboned snakehead fish (or any fish) and let the soup simmer for around 20 minutes.

• Taste the broth and adjust seasoning as needed.

• Serve the soup hot and garnish with additional sawtooth coriander leaves, fresh chilli, and lime wedges.

To watch how to make this recipe, click the Youtube. 
As always, all of my recipes are loosely base on my personal taste. You are free to create your own flavour that suite you.