I found this recipe by Shannon Bennett on delicious.com.au. I’ve adapted it slightly. It’s as good as it looks!
If you don’t eat fish or want to cut down on the fat, try it with any sweet vegetable such as sweet potatoes, butternut squash, parsnips or pumpkin. Just add the chopped up vegetables of your choice when the stock reaches a boil and simmer them for 10 minutes before adding the tomatoes and beans.
Turmeric Fish With Coconut Lemongrass Broth
Ingredients
2 lemongrass stalks (white parts only)
6 cm piece of ginger, peeled and chopped
2 red chillies, stem removed and chopped
1 large red onion, peeled and roughly chopped
4-6 garlic cloves, peeled and sliced
6 cm piece of fresh turmeric root, peeled and chopped
Finely grated zest of 1 lime
400 ml coconut milk, refrigerated in summer
3 cups of homemade vegetable soup stock (no added fats or salt)
1/4 cup No fish sauce
1-2 tso Himalayan pink salt
1 tbs coconut sugar
200 grams green beans, ends trimmed and cut into inch lengths
200 grams tomatoes, chopped into chunks
400 grams wild caught, fresh white fish such as small whiting, cleaned and heads removed (or calamari, deveined prawns, white/purple sweet potato, parsnips)
50-60 grams organic potato & bean thread noodles, per serve or steaming hot brown rice
cilantro, finely chopped, for topping
red chilli pepper, finely sliced, for topping
Method
If it is summer or hot, place the can of coconut milk in the refrigerator.
Peel and chop the onion, garlic, ginger and turmeric. Trim the stem of the chillies and slice. Cut the ends of the lemongrass and slice the bottom 3-4 inches. Scrub, dry and grate the zest of one lime. Add all these ingredients to a twister jar and run two to three times until you have a smooth paste. It is worth running more than once so you eliminate the strings from the lemongrass.
Heat a medium sized Dutch oven to a moderate heat. Open the can of coconut milk and scoop out the thick cream on the top and place it in the pot. Cook, stirring constantly for several minutes. Add in the spice paste and cook for about 10 minutes stirring frequently. Add in the remaining coconut milk and soup stock. Bring to a boil.
Add the No fish sauce, salt and coconut sugar. (If you are replacing sweet vegetables for the fish, add them now.) Reduce the heat and simmer for 10 minutes. Trim the beans and slice in to one inch lengths. Chop the tomatoes. Rinse the fish under cold water and dry on paper towels. Add the beans and tomatoes to the simmering broth. Cook for about 2 minutes. Add the fish and cook for another 2 minutes (or if using larger pieces of fish, simmer until fish is just cooked through).
Turn off the heat and cover.
Soak the noodles in boiling hot water for 5 minutes. Drain and place in a bowl. Spoon the soup and fish over the noodles and top with fresh cilantro and chilli slices. Alternatively, you can serve the fish and broth in a small bowl topped with cilantro and chilli accompanied with a serving of rice on a plate.