Chilli Jam and Tomato Soup with Pan-Fried Snapper

A sweet chilli soup adapted from donna hay with some short cuts to make it an easy after work dinner. I reckon you could try this with salmon fillets too.

takes 30 minutes
serves 2
  • 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
  1. Heat oil in a large pot over a high heat. Add the chilli jam, bruised lemongrass, ginger & garlic and cook for 1 minute stirring.
  2. Add the can of tomatoes & cook stirring occasionally for 5 minutes.
  3. 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.
  4. 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.
  5. 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!