takes 30 minutes
- 1 tbsp olive oil
- 1/4 cup chilli jam
- 2 stalks lemongrass, bruised (trim off the spiky top and the base, remove and discard the first few outer layers, and then bruise the lemongrass stalk by lightly crushing it with a pestle, a meat mallet, or the side of a large knife or cleaver)
- 3cm piece fresh ginger, peeled & minced
- 4 cloves garlic, peeled & crushed
- 1 400g can chopped tomatoes
- 1 litre fish stock
- 2 tbsp fish sauce
- 2 tbsp fresh lime juice (approx. 2 limes)
- 2 tsp superfine sugar (I used granulated)
- 2 x snapper fillets, skin on if you can get it, without works too
- sea salt & freshly cracked pepper
- handful of dried rice noodles, cooked
- fresh coriander leaves to serve
- Heat oil in a large pot over a high heat. Add the chilli jam, bruised lemongrass, ginger & garlic and cook for 1 minute stirring.
- Add the can of tomatoes & cook stirring occasionally for 5 minutes.
- Add the stock, fish sauce, lime juice & sugar, bring to the boil, turn heat down to medium and cook for 10 minutes. While the soup is cooking, heat a large non-stick frying pan over a high heat.
- Brush the fish with oil, season and cook for 3 minutes. Turn over and take pan off the heat and leave fish to finish cooking.
- Divide the noodles between bowls; break fish into big chunks and place on top of noodles; spoon soup mixture over the top and throw some fresh coriander leaves over the top. Enjoy!