- 2 cups chicken stock
- 4 tbsp fish sauce
- 4 tbsp freshly squeezed lime juice
- 1 tbsp grated ginger
- 2 crushed cloves of garlic
- 3 tsp palm sugar
- 2-3 tsp Harissa paste
- 1 pinch ground coriander
- 1 pinch dried chilli flakes
- 1 orange pepper, sliced into thin strips
- 340g pearl moss, rehydrated
- 1 can coconut milk
- 1 cup cooked prawns
- 4 portions firm white sustainable fish
- a small handful coriander
- 1 long green spring onion, sliced
1. Combine the chicken broth, fish sauce, lime juice, ginger, garlic, palm sugar, Harissa, ground coriander and red pepper flakes in a pot. Bring the mixture to a gentle simmer and add the can of coconut milk and pearl moss.
2. Pan-fry the pepper strips in a little olive oil. Remove and add to the soup.
3. In the same pan, fry the fish so that the pieces are golden on all sides and almost cooked through, toss in the prawns to warm slightly.
4. Place a piece of fish and a few prawns in each soup bowl serving and top with the pepper and pour over the soup. Garnish with coriander and spring onion and serve.
Enjoy this recipe with one of South Africa’s best wines, go to wineofthemonth.co.za
Photography by C&D Heierli • Recipes by Diane Heierli