Fish dumpling soup

Recipe:

Dumplings:

500 g white fish (hoki)

1 egg white

1 tsp ground cumin

1 tsp fresh grated ginger

1/2 cup chopped coriander

1/2 tsp salt or 1 tbsp fish sauce

Soup:

2 tbsp Coconut oil

5 cloves crushed garlic

3 tbsp grated ginger

1 chopped onion

2 tsp ground turmeric

2 fresh chopped chilies (optional)

1 can chopped tomatoes

2 cans coconut milk

2 heads bok choy (ends trimmed and stems cut from leaves)

3 tbsp lime or lemon juice

Put all dumpling ingredients in the food processor, whiz until smooth. Measure with a tablespoon and form little balls with your hands. Put in the fridge.

In a large pot, sauté garlic, onion, turmeric, chilies(if using) over low heat for about 3 minutes. Add tomatoes and coconut milk and simmer for around 10 minutes.

Add fish dumplings, and bok choy and simmer for another 5 minutes, add lime or lemon juice and season to taste.

Serve with cooked brown rice and sprinkled with fresh chopped coriander.