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Coconut soup with peanut fish rolls

Category Soups & stews

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  • 25 minutes
  1. 1 red chili pepper
  2. 3 sticks lemongrass
  3. 2 shallots
  4. 30 g fresh ginger
  5. 400 ml water
  6. 400 ml coconut milk
  7. 2 tbs fish sauce
  8. 1 tbs toasted sesame oil
  9. 30 g peanut butter
  10. 1 ts Sambal Oelek
  11. 1 untreated lime
  12. 1 ts fish sauce
  13. 4 thin fish fillets (e.g. plaice or sole)
  14. 8 twigs cilantro

1. Overview of ingredients

2. Chop the chilli, lemon grass, shallots and ginger coarsely with the Quick Cut and put them into the 20 cm pot.

3. Place pot on stove and set it at highest level. Switch on Audiotherm, fit it on Visiotherm and turn it until the roasting symbol appears.

4. As soon as the Audiotherm beeps on reaching the roasting window, set at low level and roast the spices briefly. Add water, coconut milk, fish sauce and sesame oil.

5. Bring to the boil and let it simmer for about 10 minutes at a low heat.

6. Grate half of the lime skin and mix well with peanut butter, Sambal Oelek and 1 tsp fish sauce. Dry fish fillets, spread each with ¼ of the peanut paste evenly and roll tightly, place in the Softiera insert.

7. Fill water (approx. 120 ml) in the 24 cm pot, place Softiera insert inside, fit EasyQuick with sealing ring 24 cm.

8. Place pot on Navigenio and set it at “A”, switch on Audiotherm, enter approx. 5 minutes cooking time in the Audiotherm, fit it on Visiotherm and turn it until the steam symbol appears.

9. Pass the soup through a sieve at the end of the cooking time and froth up with a hand blender. Place fish rolls in soup plates and arrange with the foamed soup, garnish with cilantro sprigs.

Tip

  • Attention, hot! If you do not like spicy food you can simply leave out the chili pepper.

This recipe has been tested and approved by AMC.

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