- 2 tablespoons vegetable oil
- 1 brown onion, peeled, quartered lengthways, thinly sliced
- 5 green shallots, trimmed, thinly sliced
- 1 tablespoon finely chopped fresh ginger
- 1 large fresh long red chilli, halved, thinly sliced
- 1.75L (7 cups) water
- 1kg bream fillets, skin removed, cut into 2cm pieces
- 60ml (1/4 cup) fresh lemon juice
- 100ml coconut cream
- 1/2 cup fresh coriander leaves
- Salt & freshly ground black pepper
- Step 1Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring, for 5 minutes or until onion is soft.
- Step 2Add green shallots, ginger and chilli. Cook, stirring, for 1 minute or until shallots begin to soften. Add water, cover, and bring to the boil over high heat. Reduce heat to medium. Stir in fish and lemon juice. Simmer, uncovered, stirring occasionally, for 4-5 minutes or until fish is just cooked.
- Step 3Stir in the coconut cream and coriander. Taste and season with salt and pepper. Serve immediately.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
Your fishmonger can remove the skin from the fish fillets. This soup can be made to the end of step 2 up to 1 day ahead. Cover and place in the fridge. Just before serving, heat in a large saucepan over medium heat, uncovered, stirring occasionally, for 7 minutes or until warmed through, then continue from step 3.
- Author: Michelle Noerianto
- Publication: Australian Good Taste