Fish and Coconut Soup Recipes

Ingredients :

1 lb monkfish or halibut fillet, skinned and cubed

1 oz desiccated coconut

6 shallots

6 almonds, blanched

2 garlic cloves, peeled

1 inch fresh root ginger, sliced

2 blades of lemon grass, trimmed

2-3 tsp turmeric

3 tbsp oil

1 fresh red chili, deseeded and sliced

salt

coriander leaves, to garnish

Coconut milk:

10z desiccated coconut

750ml boiling water

Coconut cream:

10oz desiccated coconut

750ml boiling water

1. Make the coconut milk by placing the desiccated coconut and boiling wter in a food processor and process for 20 seconds.
2. Pour into a bowl and leave to cool.
3. Strain the cooled coconut milk into a clean bowl.
4. Repeat the process to make the coconut cream, leaving the strained liquid to stand.
5. When the cream rises to the top of the milk, skim it off - this is the coconut cream.
6. Sprinkle the fish with salt.
7. Place the coconut in a wok or heavy-based frying pan and heat gently until it is golden and crisp.
8. Remove from the pan and pound until oily, set aside.
9. Put the shallots, almonds, garlic, ginger and 2.5 inches from the root end of the lemon grass (reserving the remainder) in food processor and process to puree.
10. Add the turmeric.
11. Heat the oil in a preheated wok.
12. Add the pureed mixture and fry for a 2-3 minutes.
13. Add the coconut milk and bring to the boil, stirring constantly.
14. Stir in the fish, chili and the remaining lemon grass.
15. Cook over a low heat for 5 minutes.
16. Stir in the pounded coconut and cook for a further 5 minutes.
17. Remove the blades of lemon grass and stir in coconut cream.
18. Serve hot, garnished with coriander.

Serves 4

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