Mee Siam Inspired Fish Soup with Sourdough Roti Prata

Prepare the Aromatics: In a large pot, heat vegetable oil over medium heat. Add sliced shallots and sauté until golden brown and fragrant (about 5 minutes). Add minced garlic, chopped dried chilies, and chopped dried shrimp. Fry until fragrant and the shrimp turns slightly pink (about 2 minutes).

Build the Soup Base: Add mashed taucheo (fermented soy bean paste) to the pot and cook for another minute, stirring constantly to prevent burning. The mixture should deepen in color and release a savory aroma.

Add Liquids and Seasoning: Pour in water and bring to a boil. Reduce heat and simmer for 15 minutes to allow the flavors to meld. Stir in tamarind juice, rock sugar, and fish sauce. Adjust seasoning to taste – it should be a balance of sweet, sour, salty, and spicy.

Cook the Fish: Gently add the fish pieces to the simmering soup. Cook for 3-5 minutes, or until the fish is cooked through and flakes easily. Avoid overcooking the fish to keep it tender.

Prepare the Sourdough Roti Prata: Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper. Meanwhile, heat dairy-free margarine or ghee in a frying pan over medium heat. Fry each sourdough roti prata until golden brown and crispy on both sides. Avoid burning. The roti should puff up slightly and have a beautiful, golden hue.

Crisp Up in Oven: Place fried Prata onto the prepared baking sheet and bake in preheated oven for another 5 mins for a crispy exterior.

Assemble and Serve: Ladle the Mee Siam inspired fish soup into bowls. Garnish with blanched bean sprouts, chopped chives, and halved hard-boiled eggs. Serve immediately with crispy sourdough roti prata and lime wedges on the side.

Enjoy: Tear off pieces of the crispy sourdough roti prata and dip them into the flavorful soup. Squeeze a lime wedge over the soup for an extra burst of freshness.