Pompano and Green Papaya Soup
- 1 whole pompano - about 800 grams, cleaned and gutted
- ½ small green papaya
- 2 tablespoons cooking oil
- 1 onion - peeled and thinly sliced
- 6 cloves garlic - peeled crushed
- 1 thumb-sized piece ginger - peeled and finely sliced
- 3 to 4 finger chilies - cut into halves
- 1 ½ cups coconut milk
- patis (fish sauce) - to taste
- Cut the pompano into three portions.
- Cut off the skin of the green papaya, scrape off the seeds and cut the flesh into two-inch cubes.
- Heat the cooking oil in a pot.
- Saute the ginger, garlic, onion and finger chili until softened and fragrant.
- Pour in about a cup and a half of water and season with fish sauce.
- Add the green papaya and bring to the boil.
- Add the fish and bring to the boil once again.
- Lower the heat, cover and simmer for ten minutes.
- Pour in the coconut milk and boil, uncovered, for about a minute.
- Taste the broth and add more fish sauce, if necessary.
- Ladle into soup bowls and sprinkle with toasted garlic bits and finely sliced onion leaves (or fried shallots), if you like.
- Serve at once.
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