👨‍🍳 Instructions

1. 1

   Heat cooking oil in a pot or Dutch oven over medium heat. Sauté shallots, garlic, and sliced red chilies until fragrant and softened.

   💡 Tip: Ensure shallots and garlic are cooked until translucent but not browned to avoid bitterness.
2. 2

   Add the grated turmeric and ginger to the pot. Stir and cook for another minute until the spices are fragrant.

   💡 Tip: Cooking the fresh turmeric and ginger briefly helps to release their flavors and aroma.
3. 3

   Add the bruised lemongrass stalks and kaffir lime leaves. Stir well to combine with the spice mixture.

   💡 Tip: Bruising the lemongrass helps to release its aromatic oils.
4. 4

   Pour in the water or fish stock. Bring the mixture to a boil, then reduce the heat to a simmer.

   💡 Tip: Using fish stock will enhance the overall fish flavor of the soup.
5. 5

   Gently place the fish steaks into the simmering broth. Add the tomato wedges. Season with salt and sugar (if using).

   💡 Tip: Avoid overcrowding the pot; cook in batches if necessary.
6. 6

   Cover the pot and let it simmer for about 15-20 minutes, or until the fish is cooked through and flakes easily. Do not overcook the fish.

   💡 Tip: Simmering gently prevents the fish from breaking apart too much.
7. 7

   Stir in the lime juice just before serving. Taste and adjust seasoning if needed.

   💡 Tip: Adding lime juice at the end preserves its fresh, zesty flavor.
8. 8

   Ladle the fish and broth into serving bowls. Garnish with chopped spring onions and cilantro.

   💡 Tip: Serve hot with steamed rice.