Indonesian Recipes (Bali, Java) - Clear Seafood with Watercress and Algae (Samudera) Recipe

Ingredients

• 250 g/9 oz cooked fish, such as cod, pike or other soft-fleshed fish

• about 8 mussels

• 1 handful dried or fresh algae (or samphire)

• 50 ml/1 1/2fl oz (3 tablespoons) rice wine

• potato or tapioca flour

• 1 cup watercress

• 4 large scampi

• 1 piece ginger root, about 2 cm/3/4 in long

• salt

Serves 4

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Method:

1. Cut the fish into slices 1/2 cm/3/8 in thick and marinate for 15 minutes in white rice wine. Then sprinkle with potato or tapioca flour.

2. Wash the watercress. Clean the scampi, mussels and algae and cut into bite-sized pieces. Blanch the fish, scampi, mussels and algae in boiling water for 2 minutes.

3. Remove the ingredients from the water and arrange in soup bowls. Pour the fish stock into the bowls very gently so that it does not become cloudy.

4. This is a light fish soup with only a hint-of ginger so that the flavor of the algae is not swamped.