Nutmeg Fish soup
2 tbs oil
4 lemongrass 5 lime leaves
9 red shallots, sliced lengthwise
7 garlic cloves, sliced lengthwise, finely
1-2 mild red chilli, sliced finely
2 cups water
40gms galangal, smashed
10 nutmeg fruit or 10 wild starfruit
1 kg fish such as trevally, snapper, sliced into 5cmx5cm pieces 2 tomatoes, sliced into 8 kemangi or Thai basil, chopped
Heat the oil over a medium flame. Fry the lemongrass with the lime leaves for a minute. Add the red shallots and garlic and fry for 20 seconds, then add the mild chilli. Add the water and bring to the boil and simmer 3 minutes. Then add the nutmeg fruit or wild starfruit or lime juice. Add the fish and lower the heat a little. Simmer for 2 minutes. Then add the sliced tomato and cook for 2 minutes.
Before serving add a handful of chopped kemangi. Check seasonings.