- 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
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.
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.