This spicy curry soup is packed with aromatics like onion, garlic, and ginger and scented with makrut lime leaves. Thinner than a standard curry that you’d serve with rice, this soup is chock full of protein with hearty rockfish and mussels as well as vegetables, like sweet potato and spinach. Lime juice provides a dash of acid to balance the rich flavour of coconut milk. Serve with lots of cut limes to squeeze over soup bowl before eating.
Dealing with pin bones
Even a boneless fillet of rockfish can have large pin bones present, and it’s important to remove them prior to cooking. You can ask your fishmonger to remove pin bones for you, or you can do it easily yourself. Run two fingers along the thickest park of the fish to locate the pin bones just below the surface. Press the surface of the skin beside the bone. This will help the bone protrude up through the surface of the skin. Use a needle nose pliers or pair of tweezers to grasp the bone and firmly pull it to remove it from the fish.