Coconut Fish Soup
|Fish/Fish heads||2 Pound (1 kg)|
|Water||7 Cup (112 tbs)|
|Black pepper||To Taste|
|Thick coconut cream||2 Cup (32 tbs)|
|Lemon juice||1 Tablespoon|
|Chopped spring onion||1 Tablespoon|
Put fish in a large saucepan with water, salt, pepper, onion and chilli.
Bring slowly to simmering point and maintain till fish is soft.
Cool and strain off stock.
Taste for flavour and add extra seasoning if needed.
Heat, and just before serving, stir in lemon juice and coconut cream.
Do not boil after cream has been added.
Serve garnished with a slice of lemon and some chopped green onion.