Hot & Sour Orange Seafood Soup With Coriander & Orange Fish Balls

By: Glenda M

CORIANDER & ORANGE FISH BALLS
375 gms Red Snapper Fillets (fresh if possible) - cut into cubes
1/4 tsp Orange Rind (finely grated)
1/4 Cup Coriander Leaves - roughly chopped
1/2 clove Garlic (finely chopped)
!/2 tsp Squid Brand Fish Sauce
HOT & SOUR ORANGE BROTH
PASTE
1 small Shallot
2 Thai Red Chilli (or more to taste)
4 cm piece - Fresh Ginger
3 Cloves Garlic
1/2 tsp Shrimp Paste
3 tsp Squid Brand Fish Sauce
White Pepper to season
1/4 Cup Coriander Leaves
SEAFOOD STOCK
3 1/2 Cups Fish Stock (homemade or purchased)
Heads & Shells from the Prawns
!/2 Tbs Peanut Oil
HOT & SOUR ORANGE SOUP
12 Medium Green Prawns (heads & shell on)
4 large Scallops (roe on)
1 large Squid Tube - scored diagonally & cut into 4 pieces
8 Coriander & Orange Fish Balls
1/2 Cup Orange Juice (freshly squeezed) - extra to adjust flavour before serving
1 tsp Tamarind Paste
1 Tbs Palm Sugar (grated) - less if oranges are very sweet
1-2 Tbs Squid Brand Fish Sauce (to taste)
1/2 small Zucchini (thinly sliced)
8 Baby Green Beans
4 Cherry Tomatoes - halved
1 Orange Slice (thin) - cut into quarters
1/4 Cup TCC Coconut Milk
GARNISH - Corainder leaves, Red Chilli Slices, Finely sliced Garlic Chives & Dried Red Chilli Flakes

CORIANDER & ORANGE FISH BALLS
Process all ingredients to form a firm paste, dampen hands & form the paste into round balls. Set aside in fridge while preparing the broth.
PASTE
Process all the ingedients to form a paste (to make a smoother paste, finish off in a mortar & pestle)
STOCK
Heat the oil in a medium saucepan, add the prawn heads & shells & fry for 5 minutes, add the stock & simmer for 20 minutes, strain, pressing all the juices from the prawn heads & shells, set aside.
HOT & SOUR ORANGE SOUP
Coat a saucepan with a little oil, fry the paste for 1 - 2 minutes or until fragrant, add the stock, orange juice, tamarind paste & palm sugar, bring to the boil, then reduce to medium heat, simmer for 5 minutes.
Add the fish balls & beans & simmer for 5 minutes, add the remaining seafood & simmer 2 - 3 minutes more (or until the seafood is just cooked through) remove the seafood & fish balls to serving bowls,
Stir the coconut milk through & season with fish sauce to taste, adjust the other flavours as necessary (adding more orange juice & sugar as needed (this will vary depending on how sweet the oranges are)
TO SERVE - Arrange the fish balls & seafood in serving bowls, spoon the the broth over & garnish with halved Cherry Tomatoes, Orange Slices, Coriander, Red Chilli & Garlic Chives (sliced)
Serves 2 as a main course or 4 as an entree ... ENJOY