Tomato and barramundi noodles

Ingredients

• 250 g dried rice vermicelli
• 500 g piece skinless barramundi fillets
• 1 long red chilli, seeded and roughly chopped
• 3 coriander plants, roots and stems finely chopped, leaves reserved
• 3 garlic cloves
• 1 tbsp shrimp paste (belachan)
• 1 tsp turmeric powder
• 1 tbsp vegetable oil
• 2 lemongrass stalks, pale ends only, bruised
• 400 ml coconut cream
• 1 tbsp white sugar
• 2 tbsp fish sauce
• 2 ripe tomatoes, cut into wedges
• lime wedges, to serve
• 2 small bird's eye chillies, sliced, to serve (optional)

Instructions

1. Pour boiling water over the rice vermicelli, allow to stand for 1 minute, then drain.
2. Place 750 ml (3 cups) water in a deep frying pan and bring to a simmer. Add the barramundi, reduce the heat to low and poach for 5 minutes, then remove the fish and flake with a fork, reserving the poaching water.
3. Place the chilli, coriander roots and stems, garlic, shrimp paste and turmeric in a mortar and pestle and pound into a coarse paste.
4. Heat the oil in a large saucepan and fry the paste and lemongrass for 1 minute or until very fragrant. Pour the poaching water over the paste and bring it to a simmer. Add the coconut cream, sugar, fish sauce and tomatoes and simmer for 5 minutes. Stir in the flaked fish, then taste and adjust the seasoning as needed.
5. Place the noodles in a serving bowl and ladle over the soup. Serve with the reserved coriander leaves, lime wedges and a little chilli if you like.

Photography by Kitti Gould.

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