AROMATIC FISH DUMPLING SOUP:
SOUP:
2 leeks – cleaned and sliced
2 carrots – cut into flowers or sliced
About 6 inch piece daikon radish
1 tsp. lime zest
1 tsp. finely minced ginger
Big handful sugar snap peas
Sea salt
! Tbs. Fish Sauce
1 tsp. Thai green curry paste (or to taste)
1 can full fat coconut milk
Lots of fresh coriander
Lime wedges
FISH DUMPLINGS:
1 lb. fresh white fish (Snapper or mahi mahi)
1 tsp. minced ginger
1 tsp. lime zest
1 tsp. lemon zest
1 red chilli – minced
2 shallots minced
1 Tbs. fish sauce (or soy sauce)
2 Tbs. minced parsley
THE DUMPLINGS: Remove any bones from the fish and finely mince it. You can do this by cutting into chunks and grinding in a food processor. Alternative, you can mince it with a knife – this can take a little time and dexterity. Combine the fish with the remaining ingredients in a bowl and mix well. You can adjust the seasonings to your personal taste, adding a little more or less spice. Roll into small (walnut sized) balls and set aside in the fridge until ready to use.
PREPARING VEGGIES: Slice the leeks on the diagonal. Put into a bowl of cold water and swirl well with your hands so that any dirt or grit will fall to the bottom. Lift out into a colander or onto a clean cloth to drain. I like to cut my carrot into flower shapes or simply cut into julienne strips.
Cut daikon into julienne strips and cut sugar snap peas on diagonal into ½ to 1 inch pieces. Prepare all your other ingredients and line up by stove until ready to use.
PUTTING IT ALL TOGETHER: put about 2 cups of water or veggie stock into a large pan or wok and add the carrot, leek, daikon and a big pinch of sea salt, as well as the lime zest ang ginger. Simmer for 7 – 10 minutes.. Meanwhile, in a separate small pot, heat about 1 cup of water and add a pinch of sea salt. Add the sugar snap peas and simmer, covered for about 2 minutes, until just al dente. Drain and quickly run under cold water to retain the bright green color.
Add the coconut milk, curry paste and the fish dumplings to the soup and drizzle in the fish sauce. Continue to simmer for about five minutes – taste test to make sure it’s seasoned to perfection. Stir in the sugar snaps and serve garnished with fresh coriander leaves and with a lime wedge.