Rice Vermicelli with Fish Soup Recipe

Ingredients :

500 g strong flavored fish fillets, wash and scaled

5 onions, chopped roughly

1 teaspoon chili powder

1 teaspoon turmeric, ground

2 tablespoons sesame oil

4 tablespoons peanut oil

2 fresh chilies, seeded and chopped

4 cups thin coconut milk

6 cloves garlic, peeled

2 teaspoons fresh ginger, chopped finely

1 banana heart

1 teaspoon dried shrimp paste

1 tablespoon fish sauce

3 tablespoons chick pea flour

2 cups thick coconut milk

2 tablespoons lemon juice

500 g fine egg noodles

Salt to taste

Fill a pot with just enough water to cover the fish fillets and simmer for 5 minutes. Reserve the fish stock. Using a food processer, blend the onions, ginger, garlic, turneric and chili powder to become a puree. Heat a wok with the sesame and peanut oils, and saute the blended ingredients with the chopped fresh chilies. When it is golden in color, add the fish stock, thin coconut milk and banana heart. Bring to the boil, and simmer with low heat until the banana heart is tender.

Dissolve the dried shrimp paste in fish sauce and add to the mixture. Mix the chick pea flour with a little cold water and add to the pan. Keep stirring as it boils. Simmer for 5 minutes, add the fish. Add the thick coconut milk and lemon juice, stir as it comes to a simmering point. Season with salt according to taste.

Fill a pot with water and a little salt. Bring to boil and cook the noodles until just tender. Drain well and serve in a large bowl together with the soup. The soup must be served piping hot.