- Cook Time: 15 minutes
- Prep Time: 20 minutes
- Effort: easy
- 2 tomatoes, quartered
- ¼ pineapples, cubed
- 1 tsp sugar
- 1 tbsp fish sauce
- 1 lime, juiced
- 2 fillets sea bass, or 1 whole sea bass
- 2 small shallots
- 2 garlic cloves, finely chopped
- 50 g bean sprouts
- 12 inch stick of taro roots, peeled and thinly sliced (optional)
- 1 chilli, sliced
- 10 g mint, or coriander
Tips and Suggestions
Use a good quality chicken or fish stock instead of water to add extra depth.
Taro root is commonly used in southeast Asia and is also known as elephant ear. You can find it in specialist Asian retailers.
The recipe can also be made with prawns, squid and other seafood.
1. Bring 500 ml water to the boil in a large sauce pan. Add the tomatoes, pineapple, sugar, fish sauce and the juice of 1 lime. Taste, and adjust accordingly adding more sugar or fish sauce if needed. Bring to the boil then add the fish. Bring to the boil again for a further 2 minutes if using fillets or 5 minutes for a whole fish.
2. In a separate frying pan, brown off the shallots then add the garlic. In a serving bowl, add the raw beansprouts, taro root and chilli, then add the fried shallots and garlic. Pour the soup over the vegetables. Sprinkle the herbs on top and serve with steamed rice or vermicelli.
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