This dish is particularly good for Asians who need something hot and fragrant for the cold weather .
Recipe serving 4 persons
100 gm ( per person )of any fillet of fish , seasoned , flour and grilled till crispy .
80 to 100gm( per person) spaghetti , boiled till cooked ,
Lettuce leaves , thickly cut
Sprinkle the following herbs before serving
A mixture of Fresh Chopped Dill ,50 to 80gm roughly chopped
Basil leaves ( whole ),
Mint leaves ( whole ).
Fresh Coriander Leaves
Spring onion cut in 2 - 3 cm length
Fish Stock
Boil fish bones , fish head in stock pot with whole onion , carrots , bay leaves , celery , white carrot if available .
Reduce stock to double boil
Add seasoning
Method
Boil spaghetti and drained dry and place in a big soup bowl
Add fish stock
Add a couple of dessert spoon of cream , mix well
Place prepared fish on top of spaghettiAdd some lettuce on one side of soup bowl of spaghetti
Sprinkle herbs on top generously before serving
Serves Sliced Red chilles with light soya sauce as dip for the spaghetti or fish .
Also serve lime juice in sauce boat for customers to add lime juice to the soup )
Serve extra fresh basil leaves and whole lettuce in a bread basket as accompaniment ) .
( use thick white laksa noodle if available - this noodle is similar to spaghetti but white in colour and made from rice flour )
