Canh Bun Tau Fish and Cellophane Noodle Soup

Ingredients

• 1⁄2 lb white fish fillet (halibut or cod are excellent)
• 1 teaspoon ground ginger or 1 teaspoon pureed fresh ginger
• 1⁄2 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 tablespoon peanut oil or 1 tablespoon sesame oil
• 2 garlic cloves, chopped
• 1⁄2 large onion, sliced
• 1⁄2 teaspoon turmeric powder
• 4 leaves sweet basil
• 1 teaspoon dried shrimp paste or 1 teaspoon anchovy paste
• 5 cups water
• 1 lemon, juice of
• 2 tablespoons fish sauce (nuoc mam)
• 1 1⁄2 ounces cellophane noodles, soaked (in warm water)
• 2 stalks spring onions, chopped

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