How to Make Mango and Red Snapper Broth

Ingredients

• 1 lb (500 g) skinless red snapper fillets, cut into 1 in (2.5 cm) cubes
• 2 stalks lemongrass, finely chopped
• 2 tbsp vegetable oil
• 4 bird's eye red chiles, finely sliced
• 4 scallions, finely sliced
• 2 in (5 cm) fresh ginger, finely shredded
• 4 garlic cloves, coarsely chopped
• 4 small raw green mangoes, or under-ripe mangoes, peeled and finely chopped
• 2 tsp palm sugar or brown sugar
• 2 tbsp rice wine vinegar
• 1 quart (1 liter) fish stock
• 8 kaffir lime leaves, torn in half
• 1 tbsp Asian fish sauce
• 4 oz (100 g) medium egg noodles
• 4 oz (100 g) thin green beans, halved
• salt to season
• 1 lime juice to taste
• 2 tbsp chopped fresh cilantro leaves
• 1 tbsp shredded fresh mint leaves

• 1 tbsp light soy sauce
• 2 tsp fish sauce
• 1 tbsp toasted sesame oil
• 1 tbsp mirin
• 1 tsp sugar
• 1 lime juice

1. Combine the soy and fish sauce, sesame oil, mirin, sugar, and lime juice, and spoon over the fish. Refrigerate for 20 minutes. Pound the lemongrass to a paste with a dash of water, using a mortar and pestle. Set aside.
2. Heat the oil in a wok or large pan and cook the chiles, scallions, ginger, and garlic for 30 seconds over high heat. Add the mangoes and cook for 1 minute. Stir in the sugar until it begins to caramelize. Add the vinegar, lemongrass, stock, lime leaves, and fish sauce. Bring to a boil.
3. Stir in the noodles, beans, and fish pieces (not the marinating liquid). Simmer for 3–5 minutes, until the noodles are cooked and the fish flakes easily. Season with salt, sharpen with lime juice, and add the herbs.