250g white fish fillet (tarakihi/ snapper/ lemonfish/ gurnard/ etc)
1 handful celery leaves
1 small onion, chopped
6 cloves garlic
3 stalks lemongrass
1/4 pineapple cubed
rice noodles or spiralised courgettes
2 pieces tamarind slices
1 bird's eye chilli (optional)
1 bunch Vietnamese mint
Piece of ginger (if using fish head)
To prepare the broth:
If you purchased the fish to fillet, you will have the head and frame available. Heat a medium saucepan and brown the fish head and bones with ginger. Then add 3 cloves garlic, 2 stalks lemongrass, celery leaves, tomatoes, onion, tamarind, Vietnamese (all except a few young leaves) and chilli and chicken frame. Add 1.5L waterand salt to taste. Bring to a boil. Simmer on low heat for 1 hour. Strain out broth.
(if you do not have the fish head and frame, simply replace with some chicken stock)
To prepare lemongrass oil:
Chop finely 1 stalk of lemongrass. On a very low heat, add olive oil to a pan and fry chopped lemongrass. Allow the herbs to infuse into the oil in a glass jar or bowl until ready to use.
To prepare garlic oil:
Chop finely remaining garlic. On a very low heat, add olive oil to a pan and fry chopped garlic until golden and fragrant. If you are on a low FODMAP diet, you can still use the lemongrass but skip the garlic.
To prepare the fish:
Slightly season the fish with salt. Pan fry on medium heat for 2 mins on each side.
To prepare the courgette/ rice noodles:
If using courgette, spiralise vegetables and put on the base of bowl.
If using rice noodles, soak noodles in warm water for 10 minutes until it has softened. Drain.
Strain the lemongrass out of the oil and toss courgette or rice noodles into the lemongrass oil.
To serve, add fish pieces, lettuce, pineapple and ladle broth into the bowl. Add fresh Vietnamese mint to garnish. Spoon some garlic oil on.