Asian Fish Soup with Vermicelli Noodles

Asian Fish Broth with Vermicelli Noodles

• 200g rice vermicelli600mls Homemade Fish StockFresh Red chilli Flakes to taste, Fresh finely chopped Garlic & GingerGreen ShallotsSoya Sauce to tasteBoneless Fish FilletsFresh Coriander Leaves to garnishLemon wedge
  Add the rice vermicelli to a large saucepan of boiling water and boil for 3-5 minutes or until softened. Set aside and keep warm.
  Combine fish stock, chilli flakes, garlic, ginger, green shallots and soya sauce in medium saucepan and bring to a simmer over medium heat. Reduce the heat to low.
  Meanwhile, heat olive oil in a non-stick frying pan over high heat and cook the fish fillets for 2-3 minutes on each side Or until just cooked through.
  To serve, divide rice vermicelli among warm soup bowls and top each with a fish fillet. Pour simmering stock over fish, then sprinkle with coriander leaves, salt & cracked pepper. Serve accompanied by lemon/lime wedges, if desired.
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