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Instructions

1. Clean the snakehead fish, cut into pieces, then sprinkle with lime juice and a little salt. Knead and leave for 10-15 minutes. Then rinse with water until clean.
2. Thinly slice shallots, garlic, ginger, turmeric and lemongrass.
3. Heat oil, saute shallots and garlic until fragrant. Add sliced ​​ginger, turmeric and lemongrass. Continue sautéing until the spices are cooked and wilted.
4. Add water, cook until it boils. Season with salt, sugar, pepper and stock powder. Correct the taste.
5. Add the snakehead fish and red bird's eye chilies, cook until the fish is cooked.
6. Add the tomato slices, spring onions and basil leaves. Stir well until the tomatoes and basil start to soften, then remove from heat. Snakehead fish soup is ready to be served with a squeeze of lime juice according to taste.
7. 1. Choose really fresh fish so that it tastes sweet and doesn't smell fishy. 2. Cook the fish for just a moment and don't stir it too often so it doesn't fall apart.