Thai fish soup

21 04 2011

I love Thai flavours and think that they work absolutely brilliantly with fish and seafood.

This Thai soup recipe has delicate spicing that allows the fish to really stand out coupled with a subtle kick of background heat that you will love.

I have used a combination of scallops and salmon in my recipe but it works just as well with prawns, cod, squid in fact any fish or seafood that you can think of.


Ingredients:

2 sticks of celery

1″ piece of ginger

5 shallots

4 garlic cloves

2 sticks lemon grass

handful of lime leaves

1 tbsp fish sauce

1 1/2 tbsp light soy sauce

1/2 tbsp mustard seeds

6 red chillies

25g coconut cream

2 pints vegetable stock

1/2 tbsp tomato puree

75g red lentils

250g fresh salmon

250g fresh scallops

sesame oil

Method:

chop the onions and garlic and lightly brown in a little sesame oil over a medium flame

roughly chop the celery and add to the pan along with the mustard seeds and the ginger, allow the celery to start to soften

Chop the red chillies (I use a mix of thai birds eye and jalapeno) and pop into the pan

remove the tough outer layer from the lemon grass and add to the pan along with the lime leaves which can be shredded up and added along with the vegetable stock, tomato puree, fish sauce and light soy.

Give everything a good stir, add the red lentils and coconut cream and allow to simmer for about 15/20 minutes.

Remove the pan from the heat and allow the soup to cool.

Once cooled ladle the soup into a blender and blend until you are left with what resembles a thick puree.

Force the puree through a fine sieve into a sauce pan and then return what is left in the sieve to the blender along with a further pint of water. Repeat the process of forcing the puree through the sieve and once you are sure you have extracted all the liquid discard the solids that are left behind.

At this point you should have a lovely rich, smooth Thai soup that is perfect by itself but even better with some fish or seafood added in.

Return the pan to a low heat and allow it to simmer, chop you salmon into small chunks and added to the soup to cook through gently.

You will now lightly pan sear the scallops to make sure they are cooked through perfectly. If you have large scallops you can chop them up a little but otherwise add them as is to a small pan with a little olive oil. They only need 1 minute each side to ensure that they are just right.

Once the scallops have cooked add them to the soup and allow to simmer for another 3/5 minutes before serving.

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Prawn and coriander wanton rolls with sweet chilli sauce

29 03 2011

These prawn and coriander wanton rolls are deceptively simple to make but your guests will think you have been slaving in the kitchen for hours on end.

The trick to keeping this simple is to buy the wanton wrappers as opposed to struggling along making your own, there are very few things that really aren’t worth the effort of making myself but these pretty much top that list.

This recipe works best if you get decent sized prawns such as king prawns or tiger prawns but if you can only find the tiny ones than you can always mince them and mix the coriander into the mixture.

 

Ingredients:

1 pack of wanton wrappers

1lb king pranws/tiger prawns

Bunch of coriander

1 red bell pepper

2 eggs

Salt and pepper

Method:

Shell and clean the prawns before butterflying them down the centre, place the prawns to one side and season with a small pinch of salt and black pepper

Beat together the 2 eggs with about 1 tsp of milk to form an egg wash

Place 1 piece of prawn and 1 coriander leaf onto the center of each wanton wrapper, I like to add a slice of chilli to each wrapper as well but this is completely optional.

Brush the edges of the wanton wrapper with the egg wash and either roll up or fold into little triangles.

Fry in hot oil until the wanton wrappers are golden brown and crispy -about 2 or 3 minutes, drain on kitchen paper and serve whilst piping hot.

 

Sweet Chilli Dipping Sauce:

There are plenty of good quality sweet chilli sauces that you can buy from the supermarket these days however I still prefer to make my own.

Ingredients:

4 serrano chillies, minced

4 Thai (birds eye) chillies, finely chopped

1 cup Sugar

1/2 cup Water

1/2 cup Rice vinegar

2 tablespoons Finely Minced Garlic

1/2 teaspoon Sweet paprika

1 teaspoon Salt

1 tablespoon Thai fish sauce

1 tablespoon Fresh lime or lemon juice

Method:
Remove stems from peppers and prepare as specified either mincing or chopping

In a small, heavy saucepan, combine the chillies, sugar, water, vinegar, garlic, paprika and salt. Bring to a rolling boil over medium heat. Stir to dissolve the sugar and salt and reduce the heat to low.

Simmer until the liquid reduces slightly and thickens to a light syrup. Remove from the heat and stir in the fish sauce and lime or lemon juice. If you want a thicker sauce still you can stir in a 1/2 teaspoon of flour mixed in with some water towards the end of the simmer. Cool to room temperature before serving. Transfer the cooled sauce to a tightly sealed jar and store at room temperature for 2 to 3 days.





ABC Sambal Extra Pedas

1 02 2011

A friend from work came back from Holland this week and knowing that I am a sucker for all things hot and spicy grabbed a bottle of hot sauce for me on her way back.

The sauce in question is from ABC, an Indonesian company who manufacture a range of different sauces;  this particular offering is their Sambal Extra Pedas which simply means extra hot.

Sambal being a Southern Asian sauce is often lumped in alongside Thai sauces such as Sriracha, now I cannot stand Sriracha and not just because of all the hype surrounding it at the moment, there is just a flavour to most store bought varieties that doesn’t appeal to me. Luckily for me though I have always quite enjoyed Sambal and I am keen to see how this particular brand measures up.

Ingredients: chile, sugar, water, salt, garlic, starch, acetic acid, sodium benzoate

Smell:

Upon opening the bottle I was hit straight away with a good big hit of chillies and garlic with just the slightest hint of sugary sweetness and vinegar coming through in the background.

Appearance:

This sambal looks an awful look like an orange slightly translucent tomato ketchup, it is completely smooth with not the slightest shred of seed or skin and has a medium viscosity that means you might have to give the bottle a bit of a whack to get things moving initially.

Taste:

I had a sneaking suspicion that I might like this sauce; it looked good it smelt good and I am known to enjoy sambal, even so I was really really pleasantly surprised by just how good this sauce was.

The main flavours that come through straight away are the chillies and the garlic, the vinegar is there but you really have to be looking for it to find it and the sweetness seems just right. There is enough to offset the chillies and the garlic but not so much that it seems overly sweet or cloying.

Since opening the bottle I have tried this sauce on a whole bunch of different foods; sausages, prawns, cod, egg fried rice, wanton rolls…. the list is really quite exhaustive.

The foods have all been really quite different but one thing has been static across the board – the sambal has worked well with pretty much all of them!

Obviously it has faired best with the more Asian items like the fried rice and the wanton rolls but that delicious mix of chillies, garlic and sweetness also worked brillantly with the seafood. The prawns were lifted to another dimension and it really worked well with the big meaty cod steaks.

Heat:

There is a decent bit of heat to this sauce, whilst it wont be breaking any records it is certainly hotter than a lot of other “sweet chilli sauces” that you would typically find in a supermarket which often are just sickly sweet concoctions with just enough chilli for you to notice it.

The burn, such as it is, stays very forward in your mouth and builds nicely whilst never really threatening to overwhelm.  If you think that tap water has a kick to it then I would steer clear but otherwise you shouldn’t be in for any shocks.

Heat 2/5

Overall 3.5/5








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