Cambodian Seafood Broth

 In Our Recipes


2 onions, cut in thick slices
Sunower oil to brush
1L sh stock
50g ginger, sliced
3 cloves
2 star anise
1 cinnamon stick
1 tbs sh sauce
1 tsp caster sugar
350g skinless snapper llet, in 3cm pieces
8 large green prawns, peeled, deveined, tails intact
500g mussels, scrubbed
200g rice noodles, cooked
Coriander, spring onion greens and lime wedges to serve


Heat a chargrill over high heat. Brush the onions with a little oil, then chargrill for 3-4 minutes a side until blackened.
Set aside.
Place the stock, ginger, spices and 2 cups (500ml) water in a saucepan. Bring to a simmer over medium-high heat.
Add the onions, sh sauce and sugar and simmer for 10 minutes to infuse. Strain through a sieve.
Return the onion to the broth and place over high heat. Add the snapper, prawns and mussels.
Put on the lid and cook for 3-4 minutes, shaking the pan until the sh is cooked and the mussels have opened.
Divide the noodles between 4 bowls. Top with seafood and broth.
Add coriander, spring onions and lime wedges to serve.

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