Serves 4
white fish fillet (rawas or basa) 400g, skinless, cut into big chunks
green chilli 1, finely sliced
ginger 1cm piece, grated
garlic clove 1, finely sliced
chicken or fish stock, 200ml
limes 2, 1 juiced + 1 halved
coriander a bunch, finely chopped
fish sauce to season (try Ayam available at gourmet stores)
salt to season
rice vermicelli 150g, cooked following packet instructions (try Real Thai available at gourmet stores)
Put the fish cubes with the chilli, ginger and garlic in a large pan. Add the stock and bring gently to a simmer then add the juice of 1 lime. As soon as the fish turns opaque, stir in the coriander and season with fish sauce. Season to taste. Spoon over bowls of rice noodles and serve extra lime to squeeze over.