In the bowl there's an explosion of flavours and textures that have you gasping for breath at every mouthful and wiping your eyes after every spoonful. For those in need of a little bowl of mum this winter, try this.
1 whole baby snapper
1 tbsp fish sauce
1/4 tsp black pepper, freshly ground
1/4 cup spring onion, thinly sliced
Soup stock
1 tbsp sesame oil
3 shallots, sliced finely
2 lemongrass stalks, cut into 3cm lengths and crushed
6 cups of water or chicken stock
1/2 cup bamboo shoots, sliced thinly
6 baby sweet corn
1/2 cup enoki mushrooms
1 small chilli, seeded and thinly sliced
1 tbsp sugar
2 tbsp fish sauce
2 tomatoes, seeded and cut into thin strips
pinch of sea salt
pinch of freshly ground black pepper
1/2 cup fresh lime juice
1/2 cup bean sprouts
1/4 cup coriander leaves
2 limes, cut into wedges
Fillet the fish. Keep the carcass and head and cut the fish flesh into 2cm cubes. Place fish cubes into a bowl with the fish sauce, pepper and spring onions. Allow to marinate in the fridge while you make the soup.
In a deep pot, heat the oil. Add the shallots, lemongrass and fish carcass, including the head. Saute for 3 minutes, then add the water or chicken stock and simmer for 20 minutes.
Pass this stock through a fine sieve into a deep pot. Bring to the boil and add the bamboo shoots, baby sweet corn, enoki mushrooms, chilli, sugar and fish sauce.
Simmer on a low flame for 5 minutes, then drop in the marinated fish cubes, tomato strips, salt and pepper.
Cook for a further 3-5 minutes or until fish is cooked. Pour in the lime juice and stir in bean sprouts.
To serve: Serve in individual bowls with coriander leaves and a wedge of lime.
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