Fish Soup with Couscous and Bruschetta
Influenced by Arabic culture, this dish is often featured alongside meat braises and casseroles.
1 large baby barramundi, whole and cleaned
4 slices galangal, semi pounded
2 lemongrass stalks, semi pounded
4 Thai red chilies, semi-pounded
1 Tbs grachai, semi-pounded
3 cilantro roots, semi-pounded
4 garlic cloves, semi-pounded
2 Tbs fish sauce
4 Tbs lime juice
1 tsp white sugar
1 banana leaf
3 spring onions
1 handful cilantro leaves
2 long red chilies, julienne very finely
Mix all the pounded ingredients together and stuff into the cavity of the fish. Set aside.
Put the fish on a plate and pour over the liquids, cover with silver foil making a few small holes, place into the steamer and cover with a lid, steam for 16 minutes for until the fish is cooked.
Gently lay the fish on a new plate, keep the juices and pour over the fish. Top with the garnish selection and serve with a side selection of your choice.