Herby Fish Soup
Cooking for Love
First, prepare the fish stock. Heat up 1 tablespoon of vegetable oil in a large pot over high heat, sautéing the ginger and dried anchovies for a minute, until fragrant. Add the fish head and bones and fry for another minute.
Add 2.5 liters of water to the pot, make sure that the fish head and bone is submerged in the water. Bring to a boil and immediately turn the heat down. Simmer the stock for 45 minutes to 1 hour, then strain and set aside.
In a different pot, heat up 1 tablespoon of vegetable oil over a high heat. Fry the shallots until softened and fragrant, then add the starfruit and tomatoes, and sauté until slightly softened, for about 30 seconds – 1 minute.
Add the fish stock, sugar and salt, and bring to a boil, then turn the heat down to a simmer. Allow the soup to cook for 5-8 minutes, until the tomatoes and starfruit have softened but still hold their shape.
Add in sugar, salt then season with fish sauce and lime juice as needed . Then add in the sliced fish and simmer for 30 seconds, until the fish is just cooked.
Take the soup off the heat. Stir in the dill, Thai basil and spring onions. Sprinkle with white pepper before serving. Serve immediately.