Thai-inspired fish soup – REAL Chefs with Andrew Clarke

Andrew Clarke is an award-winning chef and a prominent figure in the London and UK food scene. He is best known for his previous London restaurants, Brunswick House and St Leonards. More recently, Andrew stepped away from restaurants to concentrate on Pilot Light, a social good business he co-founded, which aims to tackle the stigma around mental health in hospitality through raising awareness and prevention.

Andrew Clarke is donating to Hospitality Action.


 

Thai-inspired fish soup – recipe

Serves 2

INGREDIENTS

Curry Paste

  • 30g ginger
  • 30g turmeric
  • 4-5 shallots
  • 3 garlic cloves
  • 2 lemongrass
  • 7 kaffir lime leaves
  • 30g dried mango – soaked chillis (50-60 g in total)
  • 30g fresh red chilli
  • 10g pasilla chilli
  • 10g facing heaven chilli
  • 5g sichuan chilli

Add all the ingredients to a blender and blend to a paste. Season to taste with salt and fish sauce.

  • 2 tbsp coconut oil
  • 250g fish pie mix
  • 1 fennel – chopped in chunks
  • 1 Turkish pepper – chopped
  • 150ml Real Kombucha Royal Flush
  • 300ml water – (or the reserved mango water)

You will also need…

  • Coriander leaf
  • Fish sauce
  • Lime juice
  • Salt
  • A little extra coconut milk or coconut cream

METHOD

In a large pan, pour the coconut oil then gently fry the paste for a minute or two.

Add the fennel and pepper (or whatever vegetables you wish to use). Continue to cook for a minute or two.

Add the kombucha and water (and if you had leftover coconut milk like me, add that too!)

Add the fish and gently poach for 3-4 minutes.

Remove from heat and season with salt, fish sauce and lime juice.

Garnish with coriander leaf, more dried chilli and a drizzle of coconut milk if you have any left!

Pair with a glass of REAL Royal Flush.

 


 

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