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Coconut and Fish Broth

cook a long 4 July

Coconut and Fish Broth

3 Ltr Mineral water
Flesh of 3 coconuts
500g fillet of fish, Kabeljou or substitute with any fresh fish of your choice
1 head and bones of small fish for making stock
500g Sweet potato peeled and thick sliced
2 Carrots peeled and sliced
1 whole white Onion, peeled and sliced
100g Galangal or ginger peeled and grated
6 stems Lemongrass crushed
12 pieces each Kaffir lime leaves
5 cloves Garlic peeled and rough chopped
30g Basil washed
30g Mint washed
30g Coriander washed
6 Cinnamon sticks
Juice of 4 Limes, skin pre-zested
4 red Chili, seeded and chopped
100g Vermicelli rice noodles
80g Baby spinach, washed
100g Macadamia nuts or substitute with peanuts or cashews

Equipment: 2 oven trays, jug blender, stick blender, 2 pots, strainer, ladle, salad spinner
Pre-heat your oven to 200deg C
Feeds 4-6
Average cost for ingredients above R280.00

Method:
In a tray place the coconuts in the preheated oven for 25min.

Place a stock pot on the stove top, add the Mineral water and turn heat to high.

Add Fish bones, Sweet potato, Onions, Carrots, Carrots, Galangal, Lemongrass, Lime leaves, Garlic, 20g basil, 20g mint, 15g coriander stems, cinnamon sticks to the stock pot and bring to a medium boil.

In 3 cups of water add the vermicelli noodles and bring to the simmer on a low heat.

Once the stock is lightly boiling, poach the fish fillets on the top until cooked.

Place macadamia nuts on an oven tray and roast until lightly toasted.

Remove macadamia nuts and crush unevenly.

Remove fragrant fish stock and strain, keeping aside the sweet potato and cooked fish fillets.

Rough chop coconut flesh to just bigger than bite size pieces and add half to a high-speed blender.

Remove vermicelli noodles from the hot water and rinse with cold water set aside.

On a medium speed, blend the coconut pieces with the fish stock in two batches. Strain over a clean pot and place back on the stove.

Add sweet potato and using a stick blender, blend in the sweet potato flesh until creamy.

Add the, lime juice, washed spinach, strained vermicelli and flaked fish.
Bring back to a simmer.
Plate in a deep bowl and sprinkle with the macadamia nuts, 10g mint, 10g basil leaves, 10g coriander and lime zest and chili.

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