Ingredients

The following ingredients have 2 Servings
  • One whole snapper (or barramundi, or perch), about 1 lb (500g) cleaned, scaled and head and tail discarded)
  • salt
  • 1 tbsp oil
  • 1/2 red onion, cut into thin wedges
  • 8 1/2 cups (2 liters) fish stock (use chicken stock, vegetable stock or water for a less fishy flavor, if you prefer)
  • 1 lemongrass stalk, tied in a knot and bruised
  • 3 1/2 oz (100g) Asian celery, stalks cut into 1 1/4 in (3cm) lengths and leaves chopped and reserved
  • 2 ripe tomatoes cut into thin wedges
  • 5 green onions (scalions), white parts only, cut into 2-in (5-cm) lengths (green tops reserved for another use)
  • 1 tablespoon sugar
  • 1 tablespoon fish sauce
  • Steamed rice or rice vermicelli and lemon or line wedges, to serve

Instruction

  • Rub the fish all over with the salt, then rinse and pat dry with paper towels. Cut widthwise into five or six pieces
  • Heat the oil in a large saucepan over medium heat and cook the onion for 1-2 minutes or until translucent. Add the stock and lemongrass, then bring to a boil and add the fish. Add the celery stalks and return to a boil, skimming the surface to remove any scum.
  • Cook for 5 minutes, then add the tomatoes and green onions. Don’t stir as this will break up the fish pieces and you want to keep them intact; instead gently tilt the pan to mix the ingredients. Add the sugar, fish sauce and celery leaves. Serve immediately with rice or noodles and a squeeze of lemon or lime juice.