INGREDIENTS
 

Serves 4

 

PASTE

10 shallots

4 garlic cloves

4 slices of ginger

 

3 tbsp coconut oil

 

1 ½ cup fish stock

1 tsp white pepper

1 tsp salt

 

TUNA BALLS

100g raw tuna minced

100g almonds finely chopped (can substitute cashews)

2 shallots finely chopped

2 sticks parsley (or small celery) finely chopped

½ tsp freshly grated nutmeg

1 egg

 

1 diced carrot

1 diced potato

1 large handful of chopped bok choy or cabbage

 

GARNISH

1 tsp salt

1 tsp white pepper

4 tbsp fried shallots

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METHOD

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Puree all paste ingredients and fry for 5 minutes in the coconut oil.

Add in fish stock, salt and white pepper and bring to the boil.
Make tuna balls into walnut sized balls and drop into the boiling soup. Cook until the balls float to the surface. Add diced carrot, potato and continue to boil until these are cooked. Add cabbage or bok choy at the very end.

Season with salt and white pepper to taste, garnish with fried shallots

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