Very finely shred the kaffir lime leaves. Mince the garlic cloves. Halve the lemon grass stalk. Finely chop the green beans. Slice the red chillis.
- 1 In a food processor, quickly blitz the fish until you have a rough paste (you don’t want it completely smooth, it’s best if there are still little chunks of fish in tact).
- 2 Transfer to a bowl, and add the lime leaves, red chilli, ginger and garlic.
- 3 Use your hands to mix until well combined.
- 4 Cover and refrigerate for 10-15 mins (you can do this part the night before, if you prefer, and refrigerate overnight).
- 5 Remove from the fridge and make the dumplings
- 6 Dip your hands in cold water, and roll the fish paste into 8-10 balls (slightly smaller than golf balls).
- 7 Heat up 1 tbsp olive oil in a large pan over medium heat, then add the dumplings and pan fry for 2-3 mins (or until the dumplings are sealed on all sides and starting to colour).
- 8 Transfer to a paper towel-lined plate and set aside.
- 9 Now prepare your broth.
- 10 Place the vegetable stock, water, fish sauce, lemon grass and lime leaves in a saucepan, and bring to a boil.
- 11 Reduce the heat and leave to simmer for 10 mins, then remove from the heat and leave to infuse for another 10-15 mins.
- 12 Remove the lemongrass and lime leaves carefully, and return the broth mix to the heat.
- 13 Bring to a boil, then immediately reduce to a simmer.
- 14 Add the fish dumplings, and leave to simmer for 3-4 mins, then stir through the spiralised courgette and green beans and leave for 1 minute.
- 15 Transfer broth to bowls, and top each with fresh chilli, coriander leaves and a generous squeeze of lime.