Asian Sweet & Sour Chili Vegetable Soup

Ingredients:
100 g Simple Chef Straits Chinese Sweet & Sour Chili Paste
600 ml Water
1 Lemongrass
3 Kaffir Lime Leaves
12 ml Thai Fish Sauce (To Taste)
1 Freshly Squeezed Lime Juice

Vegetable Garnishes:
Blanched Carrots Diced, Celery Diced
French Beans, Garden Peas
Tomato Diced, Chopped Mint Leaves & Coriander Leaves

Chef Notes:
You may add steamed fish fillets or dice for this soup.
Perfect for a la carte, airline lounges, buffet restaurants, banquets, and restaurants.

Assam Fish Or Squid Or Prawns

Ingredients:
125 Grams Simple Chef Straits Chinese Sweet Sour Chili Paste
20 Grams Tamarind (Soaked In 50 Ml Warm Water)
1 Crushed Lemongrass
225 Grams Fresh Pineapple Purée (Frozen Fruit Purée Is Fine)
3 Kaffir Lime Leaves (Crushed)
330 Grams Water
16 Grams Fish Sauce
2 Grams Sugar (Optional)
Additional Salt To Taste

Method:
Heat some oil and fry the lemongrass until fragrant, add in straits Chinese sweet & sour chili paste cook until oil is come out, add in tamarind water and pineapple puree, kaffir lime leaves, sugar (optional), and water, season with fish to taste. Simmer for 15 minutes. Keep aside for use.

Chef Notes:
Adjust the acidity with tamarind water and taste by adding fish sauce.

To Serve 1 Portion:
120 G Seabream Or Seabass Fillet
60 G Assam Sauce
2 Okra (Deep-fried For A Few Seconds In Oil)
2 Cherry Tomatoes
10 G French Beans (Deep-fried For A Few Seconds In Oil)
20 G Pineapple Chunks
Garnishes: Sliced Red Onion/shallots, Mints Leaves, Coriander Leaves, Half Piece Of Fresh Lime

For pick up:
Remove the lemongrass and kaffir lime leaves, bring to boil the sauce, steamed or pan-roasted lightly your fish or seafood until half cooked, put into the sauce, and poach for 5 minutes together with the vegetables until just cooked. Plate and put the garnishes. Serve with steamed rice.

Chef Notes:
you can use this recipe for squids, shellfish, mixed seafood.
And lime to be squeezed before enjoying it.