Tea-smoked red emperor soup recipe

This creamy tea-smoked red emperor soup recipe is sure to delight the tastebuds. Try something a little different with your fresh red emperor catch. The tea-smoked fish and Thai flavours blend together perfectly and can be served as an appetiser or a main meal to satisfy anyone with a penchant for quality food.

Ingredients – smoking fish

• 1 dessert spoon jasmine leaf tea
• 500g red emperor fillets
• 1 Nipper Kipper smoking oven
• To smoke the fish, follow the instruction sheet supplied by Nipper Kipper Smoker Ovens

Ingredients – soup

• 1 tbsp palm sugar
• 2 cups chicken stock
• 2 sticks lemongrass
• 3 kaffir lime leaves, torn
• 1 golden shallot, roughly chopped
• 30g galangal, finely grated
• 1 1/4 tbsp chilli jam
• 3 tbsp fish sauce
• 2 cups coconut cream
• 1/4 cup lime juice

Method

1. Place stock, lime leaves, golden shallot, lemongrass and galangal in a pot and bring to the boil. Reduce heat and simmer for five minutes.
2. Add chilli jam, fish sauce and simmer for a further two minutes.
3. Add coconut cream and bring back to a simmer.
4. Strain soup and set aside.
5. Add lime juice.
6. Pull apart smoked red emperor and place in soup bowls.
7. Pour hot soup over fish and garnish with coriander leaves to serve.

Serves four.

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