N.E.W. Fish Coconut Soup its Delicious 

N.E.W. Fish Cocount Soup recipe
Fish Coconut Soup

Serves 2 people with left overs for one.

Preparation 20mins

 

Ingredients:

500 grams or 3 pieces of white filleted fish I use Dory or Cod

 

1 tablespoon of the star ingredient Natures Earth Works Raw Chilli Sauce

450 gms of organic bpa free canned coconut cream

450 gms filtered water

1 bunch of coriander with roots

1 leek chopped and washed

8 fresh snow peas

2 limes

3 spring onions

2 cloves of garlic

1 tsp. of sugar or palm sugar

2 tablespoon of fish sauce

1 tablespoon of sesame oil

2 tablespoons of soy sauce

1 tablespoon of shredded organic coconut to garnish


 

Method:

Sit the roots and bunch of Coriander in a bowl of water for 5 minutes while you prep, this gets all the dirt out of the roots.

 

Fry the leek in a large wok or pan with a teaspoon of coconut oil cook until see through and tender.

 

In the same wok, pour coconut cream and water in and leave to heat slowly over a very low heat.

 

Roughly chop the coriander roots

In a mortar & pestle, or stick blender make a paste from the  

zest of one full lime roughly chopped spring onions, garlic and chopped coriander root.

 

Juice the limes

 

Once blended place the paste and 1 tablespoon of N.E.W. Raw Chilli Sauce into the simmering pot.

Add to the pot/pan

Sugar

Fish Sauce

Sesame oil

Soy Sauce

Lime juice

All the while stirring, do not allow to boil.

 

Fish:

Roughly chop the fish fillets (be careful not to overcook the fish it is a delicate fish and will disappear, you want to keep the chunks of fish in the soup.)

Add the fish, and snow peas bring simmer until fish is cooked through.

 

Serve:

With coriander leaves, shredded coconut.

Tips:

Use fresh organic ingredients

Use fresh wild caught fish

Use BPA free canned foods

Taste for heat, sweet, and sour. All three taste sensations should blend, leaving a delicious hot, sweet, tang flavour in your mouth.

Be careful not to overcook fish

Be careful not to boil

 

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