Ingredients
400gNorwegian salmon fillet, skinned and deboned
150gNorwegian cod fillets, skinned and pinboned
100gprawns, peeled
2tbspginger, fresh
1tspsalt
1tbspsweet chili sauce
1pcslemon grass
1pcschili pepper, red
1bunchcoriander leaves, fresh
1tbspsugar, brown
0.5dlfish sauce
8dlchicken stock
2pcscarrots
1pcscucumber, fresh
5pcsspring onion, scallion
1packrice noodles
0.5pcslime
Preparation
Cut the salmon and cod into dices, and mix with grated ginger, salt and sweet chili sauce.
Cook rice noodles as instructed on the package.
Lightly crush the lemongrass with the back of a knife, cut chili into slices and gfinely chop coriander.
Add lemongrass, chili, coriander, sugar, fish sauce and chicken stock to a casserole and bring to a boil.
Strain the bouillon and taste with lime juice.
Add salmon and cod to the bouillon and bring to a boil.
Cut carrot, cucumber and spring onion into strips and add to the bouillon with the prawns and rice noodles right before serving.
Serve immediately.