• Celery, chopped1 inch stalk
• Ginger, grated 1 inch piece
• Fresh button mushrooms, thinly sliced 4 medium
• Salt to taste
• Black pepper powder 1/4 teaspoon
• Fresh red chillies, thinly sliced 2
• Spring onion greens, sliced 2 stalks
• Lemon juice1/2 teaspoon

PREPARATION:

Cut fish fillet into one-centimeter cubes and keep aside. Clean, wash and cut squids into rings. Blanch prawns, fish and squids in three to four cups of salted boiling water for a minute. Drain, refresh and keep aside. Heat fish stock in a wok and bring to a boil. Reduce heat, add lemon grass, celery, ginger, button mushrooms, salt and pepper and simmer for two to three minutes. Add the blanched prawns, fish and squid along with fresh red chillies and cover and simmer for another two minutes. Add spring onion greens and lemon juice. Adjust seasoning, stir and simmer for one more minute. Pour into soup bowls and serve hot.

RECIPE TIP :

To make fish stock, boil together 200 grams of fish bones, head, skin (any unutilized portion of fish), five cups of water, 1 medium sliced onion, 1 sliced mushroom, 2 inch stalk of celery, chopped, 1 bay leaf and 4-6 peppercorns in a pan. Remove scum and simmer for fifteen minutes. Strain and use.