Cod and chinese celery soup (canh ngot ca mu)

• difficulty

  Easy

Ingredients

• 1 whole cod (800 g), cleaned and chopped into 2 cm cutlets
• 2 litres fish stock or water
• 3 tomatoes, sliced into wedges
• 6 chinese celery stalks
• 6 spring onions, sliced
• 1 cloves garlic, sliced
• 2 long red chilli, sliced
• juice of 2 limes
• ½ cup fish sauce
• 1 tsp sugar
• 1 cup beansprouts 

Instructions

Pick the leaves off the celery stalk and reserve for later use. Cut the celery stalk into 5cm lengths. In a mortar, combine celery, chilli, spring onion (white part only) & garlic then slightly pound into a course paste.

Pour fish stock or water to a large pot and bring to the boil.  

Add fish sauce, sugar and cod cutlets, then bring back to the boil skimming out any impurities.

Reduce the heat to a low simmer and cook for 10 minutes.

Now add tomatoes, green parts of spring onions, celery leaves and cook for a further 5 minutes.

Take off heat & transfer to a large bowl then add lime juice and stir.

Serve with jasmine rice and side dipping sauce of sliced chilli and fish sauce.

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.