serves
2
prep
10 minutes
cook
35 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
35
minutes
difficulty
Easy
level
Ingredients
- 1 litre chicken stock
- 2 French shallots, finely sliced
- 1 knob ginger, sliced
- 1 chilli, cut in half
- 2 tbsp soy sauce
- 2½ tsp fish sauce
- 1 tbsp sugar
- 1 tsp coconut oil or vegetable oil
- 2 150 g barramundi fillets, skin on
- 150 ml coconut milk
- 100 g soba noodles
- Juice of ½ lime and ¼ lemon (or to taste)
- ½ bunch English spinach, shredded
- 2 sprigs coriander, leaves picked
Instructions
- Place stock, shallot, ginger and chilli in a pot and bring to the boil. Turn the heat down and simmer for 15 minutes, then add the soy sauce, fish sauce and sugar and simmer for a further 5 minutes. Strain into a new pan.
- Add the coconut milk to the broth and bring to the boil again.
- While the broth is heating, heat oil in a pan, season barramundi with salt and sear for about 2 minutes on each side.
- While the barramundi is cooking, add noodles to broth and cook for 3-4 minutes. Then add the spinach just before serving then turn the heat off. Add lime and lemon juice to broth, and taste for seasoning.
- Portion noodle soup into two bowls, place fish pieces on top, and garnish with coriander.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
